Skinnymixer’s Coconut Beef Curry features in the cookbook SkinnyAsia.
This recipe prepares the curry in the Thermomix and then cooks in a slow cooker or slow cooked in the oven.
Hot Tip: If you have a TM6 you can slow cook this on 95°C for 5 hr. Use only 800 g of large cubed (approx. 4 cm) chuck beef. Don’t brown your meat, if you do brown your meat add 1/4 cup water and check it after 3hr to see if it needs more.
What you will need:
How to bruise and cut lemongrass
This Coconut Beef Curry is a cookbook exclusive recipe
We’ve included the basic shopping list below to help you know when out and about a general shopping list of what you might need to cook dinner. The recipe can be found in the cookbook SkinnyAsia – which has both Thermomix & Conventional cooking method instructions.
Equipment
- slow cooker or oven
Ingredients
- 1000 g chuck beef - cubed large
- Thai Red Curry Paste
- Beef Stock Concentrate
- brown onion
- can full fat coconut milk
- coconut sugar or brown sugar
- coriander powder
- cumin powder
- fresh coriander leaves
- fresh ginger
- fresh lime
- garlic
- lemongrass
- makrut lime leaves
- red chilli
- toasted shredded coconut
- turmeric powder
Instructions
- This recipe is exclusive to the SkinnyAsia cookbook.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Serving: 192g | Calories: 339kcal | Carbohydrates: 6g | Protein: 32.8g | Fat: 20.1g | Saturated Fat: 15g | Sodium: 751mg | Sugar: 4.9g
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