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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Coconut curried beef


You'll need

1 kg diced beef 2 tbsp Thai yellow curry paste 410 ml (1 2/3 cups) coconut milk 500 ml (2 cups) beef stock 4 tsp finely grated fresh ginger 3 cloves garlic, crushed 2 medium onions (300gm), cut into thin wedges 2 fresh kaffir lime leaves 8 fresh curry leaves 2 tbsp fish sauce 2 tbsp grated palm sugar 150 gm snow peas 2 tbsp finely chopped toasted peanuts ¼ cup (firmly packed) Thai basil 1 long red chilli, thinly sliced To serve: steamed jasmine rice

Method

  • 01
  • Place beef, curry paste and coconut milk in a 4.5-litre (18-cup) slow-cooker, and stir to dissolve paste.
  • 02
  • Add stock, ginger, garlic, onions, lime leaves, curry leaves, fish sauce and palm sugar and cook, covered, over high heat for 2 hours. Reduce heat to low and cook for a further 8 hours. Season to taste.
  • 03
  • Discard lime leaves. Add snow peas and cook, covered, over low heat until snow peas are tender (10 minutes). Season to taste, scatter with peanuts, basil and chilli, and serve with steamed rice.

Note Recipes taken from The Australian Women's Weekly Slow Cooker 4 ($12.95) published by Bauer Media Group, available at selected newsagents and supermarkets. These recipes have been reproduced with minor GT style changes.

OVEN VERSION
Prep + cook time 2½ hours

1 Preheat oven to 180°C. Heat 1 tbsp olive oil in a large flameproof casserole over high heat and cook beef, in batches, until browned. Remove from casserole.

2 Heat 1 tbsp olive oil in casserole, add ginger, garlic and onion and stir until softened. Add curry paste and stir for 1 minute until fragrant.

3 Return beef to dish with stock, coconut milk, kaffir lime leaves and curry leaves, and bring to the boil. Cover casserole, transfer to oven and cook for 1½ hours. Uncover, return to oven and cook a further 15 minutes until beef is tender and sauce has thickened.

4 Discard lime leaves. Stir in fish sauce, sugar and snow peas. Stand, covered, for 5 minutes or until snow peas are tender. Season to taste, top with peanuts, basil and chilli, and serve with steamed rice.


At A Glance

  • Serves 4 people
GT
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At A Glance

  • Serves 4 people

Featured in

Jul 2014

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