Try this richly flavoured beef curry for your weekday meal
Serves 6
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Succulent, slow-cooked beef left to simmer in a pot with ingredients such as coriander, tomatoes and chillies will develop flavours like no other. The beef almost melts in your mouth, releasing herbaceous fragrance that would go well with rice, naan, or even samosas.


  • 1.5 kg chuck steak or gravy beef
  • 6 fresh long green chillies
  • 7.5 cm piece fresh ginger (35 g), chopped coarsely
  • 4 clove garlic, chopped coarsely
  • 2 tomatoes (300 g), chopped coarsely
  • 1 tbsp tomato paste
  • 2 tsp sea salt flakes
  • 2½ cup firmly packed fresh coriander leaves
  • 1½ tbsp vegetable oil
  • 400 ml canned coconut cream

Cut beef into 5 cm pieces.


Coarsely chop four chillies. Thinly slice remaining chillies, reserve.


Blend or process chopped chilli, ginger, garlic, fresh tomato, tomato paste, salt and 2 cups of the coriander until smooth. Reserve ½ cup of the paste; cover, then refrigerate.


Heat 1 tbsp of the oil in a large frying pan over medium-high heat; cook beef, in batches, until browned. Transfer beef to a 4.5 litre (18 cups) slow cooker.


Add the remaining coriander paste mixture and 1 cup of the coconut cream to the slow cooker; stir to combine. Refrigerate remaining coconut cream. Cook, covered, on low, for 8 hrs. Season to taste.


Heat remaining oil in a small frying pan; cook sliced chillies, stirring, for 2 mins or until softened. Drizzle curry with the remaining coconut cream; top with reserved coriander paste, chilli and remaining coriander.

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