Slowcooked Red Beef Curry
Recipe from Coles Magazine
Serves 6 | 
Prep 15 min | 
Cook 1¾ hrs
Ingredients
- 1 tbsp olive oil
- 1.5kg beef chuck steak, cut into 4cm pieces
- 1 brown onion, thinly sliced
- ⅓ cup (100g) AYAM™ Thai Red Curry Paste
- 2 x 270ml cans AYAM™ Coconut Cream
- 900g butternut pumpkin, peeled, seeded, and chopped
- 225g can bamboo shoots, drained
To serve (optional)
- Bean sprouts
- Coriander sprigs
- Sliced spring onion
- Sliced red chilli
- Steamed Asian greens
- Lime wedges
- Steamed rice
Method
- Preheat oven to 160°C. Heat half the oil in a large casserole pan over high heat. Cook the beef, in batches, for 2 mins each side or until browned. Transfer to a large heatproof bowl.
- Add remaining oil to pan. Cook onion for 3 mins or until softened. Return beef to pan with curry paste. Stir to combine. Stir in coconut cream, pumpkin, and bamboo shoots and bring to a simmer. Cover and bake in preheated oven for 30 mins or until the beef is tender and sauce thickens slightly.
- Top the curry with bean sprouts, coriander, spring onion and chilli, if using. Serve with rice, Asian greens and lime wedges.
