Food & Drink

Slow Cooker Coconut Beef Curry

Prep Time: 15 minutes
Cooking Time: 4 - 6 hours (slow cooked)

1kg stir fry beef (rump)
2 tablespoons curry paste (massaman, red or penang)
1 can coconut cream
2 kaffir lime leaves
1/2 lime, juiced
2 tablespoons agave syrup (or 1/2 cup coconut sugar)
1 Divella chicken stock cube1 tablespoon fresh grated ginger
1 tablespoon fish sauce
3/4 cup shredded coconut

Mango Chunky Salsa
1 large mango, cubed
1 handful baby cucumbers, diced
1 cup cherry tomatoes, quartered
1/2 red onion sliced
1 handful torn coriander
1/2 lime, juicedchilli ( flakes or fresh) to taste
Serve with steamed jasmine rice



In a slow cooker add all of the curry ingredients and mix well. Set slow cooker to low heat. Cook for approx. 8 hours. (Alternatively cook on high for 4 hours).


An hour before you are ready to serve your curry, stir and monitor theconsistency. If the sauce needs to thicken, remove the lid and allow the steam toevaporate before serving.The meat should be tender and melt off the back of the spoon.


Now to make the zesty salsa to accompany the rich sweetness of that curry!


Cut up your salsa ingredients as directed in the ingredients list.


Mix your salsa ingredients gently and set aside ready to serve up.


To a plate, add a cup of freshly cooked jasmine rice, a serve of thatbeautiful curry and top with the mango salsa.


Add some extra coriander if you please and voila! Enjoy!