This is one of those magical slow-cooker recipes that delivers unbelievable flavour with barely any effort. Everything simply gets thrown straight into the slow cooker – no frying off, no extra pans and absolutely no complicated prep. It’s just 10 minutes of hands-on work, and then you let the machine do the rest.
I’ve been making this recipe for more than 20 years, and it is still one of my all-time favourites. By the end of the day, the beef becomes melt-in-your-mouth tender, the sauce turns rich and deeply fragrant, and the whole house smells incredible.
Ingredients
- 1.2kg beef chuck steak, oyster blade or brisket, diced into large pieces
- 2 large red chillies, roughly chopped
- 6 makrut lime leaves, lightly smashed
- 2 lemongrass stalks, lightly smashed
- 2-3 tbsp good-quality red curry paste
- ⅓ cup fish sauce
- 600ml canned coconut milk
- 2 tbsp brown sugar
- ¾ cup peanuts, roughly chopped
- 280g (about 2 cups) pumpkin, cut into 3cm pieces
- 3 cups green beans, chopped (frozen are fine)
TO SERVE
- steamed brown rice
- fresh coriander leaves
- extra chilli, sliced
- lime wedges
Method
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Step 1- Set your slow cooker to high.
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Step 2- Place the beef, chillies, makrut lime leaves, lemongrass, curry paste, fish sauce, coconut milk, brown sugar and peanuts into the slow cooker. Stir everything together well.
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Step 3- Cover with the lid and cook for 6-7 hours until the beef is becoming tender.
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Step 4- Add the pumpkin during the final hour of cooking and stir through gently. Add the green beans during the final 15 minutes.
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Step 5- Continue cooking until the beef is falling apart and the vegetables are tender. If needed, cook slightly longer depending on your slow cooker.
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Step 6- Serve spooned over brown rice with fresh coriander leaves, extra chilli and lime wedges on the side.
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