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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
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.
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