Slow Cooked Red Curry Beef Bowl
Slow Cooked Red Curry Beef Bowl
Ingredients
For the Red Curry Beef
- 1.2 kg beef chuck steak, cut into large chunks
- salt, to taste
- pepper, to taste
- 1 onion, diced
- 4 cloves garlic, minced
- 1 thumb ginger, grated
- 4 tablespoons red curry paste
- 2 cans coconut milk, 400ml each
- 500 ml beef stock
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 4 kaffir lime leaves
For the Pickled Cucumber
- 1 cucumber, thinly sliced
- 1/4 cup rice wine vinegar
- 1 tablespoon sugar
- 1 pinch salt
For Serving and Garnish
- cooked rice, for serving
- fresh coriander, for topping
- roasted peanuts, for topping
- fresh chilli, for topping
Instructions
- 1
Season the beef chuck steak liberally with salt and pepper.
⏱️ 2 min
- 2
Sear the seasoned beef chunks in a hot pot or pan over medium-high heat until browned on all sides. Remove the beef from the pot and set aside.
⏱️ 10 min
- 3
Add the diced onion to the same pot and sauté over medium heat until softened, about 5-7 minutes.
⏱️ 7 min
- 4
Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Stir in the red curry paste and cook for another 1 minute, allowing the flavors to develop.
⏱️ 1 min
- 6
Pour in the coconut milk and beef stock, stirring to combine and scrape up any browned bits from the bottom of the pot.
⏱️ 2 min
- 7
Stir in the fish sauce and brown sugar until dissolved.
⏱️ 1 min
- 8
Add the kaffir lime leaves to the mixture.
⏱️ 1 min
- 9
Return the seared beef chunks to the pot, ensuring they are mostly submerged in the liquid.
⏱️ 1 min
- 10
Cover the pot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the beef is fall-apart tender. (If using a slow cooker, transfer contents to slow cooker after step 9).
⏱️ 360 min
- 11
Once cooked, carefully remove the beef from the curry and shred it using two forks. Return the shredded beef to the sauce and stir to combine.
⏱️ 5 min
- 12
Prepare the pickled cucumber: Thinly slice the cucumber. In a small bowl, combine rice wine vinegar, sugar, and a pinch of salt. Pour this mixture over the sliced cucumber and let it sit for at least 10 minutes.
⏱️ 5 min
- 13
Serve the slow-cooked red curry beef generously over a bed of fluffy cooked rice.
⏱️ 2 min
- 14
Garnish each bowl with the pickled cucumber, fresh coriander, crunchy roasted peanuts, and sliced fresh chilli, as desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooked Red Curry Beef Bowl
For the Red Curry Beef
- 1.2 kg beef chuck steak, cut into large chunks
- salt, to taste
- pepper, to taste
- 1 onion, diced
- 4 cloves garlic, minced
- 1 thumb ginger, grated
- 4 tablespoons red curry paste
- 2 cans coconut milk, 400ml each
- 500 ml beef stock
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 4 kaffir lime leaves
For the Pickled Cucumber
- 1 cucumber, thinly sliced
- 1/4 cup rice wine vinegar
- 1 tablespoon sugar
- 1 pinch salt
For Serving and Garnish
- cooked rice, for serving
- fresh coriander, for topping
- roasted peanuts, for topping
- fresh chilli, for topping
Instructions
- 1
Season the beef chuck steak liberally with salt and pepper.
⏱️ 2 min - 2
Sear the seasoned beef chunks in a hot pot or pan over medium-high heat until browned on all sides. Remove the beef from the pot and set aside.
⏱️ 10 min - 3
Add the diced onion to the same pot and sauté over medium heat until softened, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant.
⏱️ 1 min - 5
Stir in the red curry paste and cook for another 1 minute, allowing the flavors to develop.
⏱️ 1 min - 6
Pour in the coconut milk and beef stock, stirring to combine and scrape up any browned bits from the bottom of the pot.
⏱️ 2 min - 7
Stir in the fish sauce and brown sugar until dissolved.
⏱️ 1 min - 8
Add the kaffir lime leaves to the mixture.
⏱️ 1 min - 9
Return the seared beef chunks to the pot, ensuring they are mostly submerged in the liquid.
⏱️ 1 min - 10
Cover the pot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the beef is fall-apart tender. (If using a slow cooker, transfer contents to slow cooker after step 9).
⏱️ 360 min - 11
Once cooked, carefully remove the beef from the curry and shred it using two forks. Return the shredded beef to the sauce and stir to combine.
⏱️ 5 min - 12
Prepare the pickled cucumber: Thinly slice the cucumber. In a small bowl, combine rice wine vinegar, sugar, and a pinch of salt. Pour this mixture over the sliced cucumber and let it sit for at least 10 minutes.
⏱️ 5 min - 13
Serve the slow-cooked red curry beef generously over a bed of fluffy cooked rice.
⏱️ 2 min - 14
Garnish each bowl with the pickled cucumber, fresh coriander, crunchy roasted peanuts, and sliced fresh chilli, as desired.
⏱️ 2 min