Slow Cooked Beef Curry

This recipe is adapted from a Donna Hay recipe with just a few changes to make it a little quicker and using ingredients that are easy to find. I also dialled down the chilli so that it’s good for the kids but you can add more if you want some more heat.

The stand out review in our house about this dinner was “In my 40 years on the tooth, I’d say this is maybe the best sauce I’ve ever had” Enough said hahaha!

It cooks for 3 hours but the prep is still quick and easy and it makes plenty to have leftovers for the next night, especially if you serve it with lots of veg. It's got all of those yummy medicinal spices that are anti-inflammatory, anti-microbial, they help with digestion and blood sugar regulation and so much more! Garlic, ginger and turmeric and like the holy trinity in the herb and spice world in my opinion, there's almost nothing they don't help to improve. I recommend adding them to your diet as much as possible!


1 TB coconut oil

1.5kg beef brisket

Sea salt

Rendang curry paste (recipe below, you use the entire amount that you make for this recipe)

800ml full fat coconut milk

1.5 cups water

2 TB fish sauce

6 kaffir lime leaves

1 stalk of lemon grass

¼ cup lime juice


Preheat oven to 180 degrees celcius. Heat the oil in a heavy based pot that can also be transferred to the oven. Sprinkle the beef with salt and brown in the pot for a few minutes each side. Remove from the pot, add the curry paste and cook for a minute or two until fragrant. Add all of the other ingredients except the lime juice and bring to the boil. Put the meat back in the pot, cover with a lid and put in the oven for 2 hours. After 2 hours, turn the beef, leave the lid off and put back in the oven for another hour. Then the meat will be super tender and the sauce will have reduced. Stir through the lime juice and serve with rice, cauliflower rice and loads of steamed veg!

Curry Paste Ingredients

½ cup desiccated coconut

2 tsp ground coriander

¼ teaspoon white pepper

1 long red chilli with the seeds and membrane removed

1 small onion or French shallot

4 cloves garlic

Golf ball sized piece of ginger, peel and roughly chopped

2 tsp turmeric (I used ground but you could use fresh if you have it)

1 stalk lemongrass, sliced (only use the white part)

4 kaffir lime leave, sliced

1 TB coconut sugar

2 TB coconut oil

½ cup water


Heat the coconut in a frying pan over a medium heat until its toasted, shaking the pan so it doesn’t burn. Put the coconut in a food processor with all of the other ingredients and blend until smooth.

Enjoy! X

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