Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Slow-cooked yellow curry beef (recipe courtesy of Coles).

Ingredients

1 tbs peanut oil

600g Coles Australian No Added Hormones Gravy Beef, cut into 3cm pieces

4 shallots, thickly sliced

2 tsp finely grated ginger

1 tbs lemongrass paste

2 lime leaves, crushed

1/3 cup (100g) yellow curry paste

400ml can coconut cream

500g pumpkin, seeded, peeled, cut into 3cm pieces

200g cherry tomatoes

1 tbs brown sugar

1 tbs fish sauce

1 tbs lime juice

Steamed rice, to serve

Method

Step 1

Heat the oil in a large deep saucepan over high heat. Add one-third of the beef and cook, turning, for 3 mins or until brown. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining beef.

Step 2

Add shallot, ginger, lemongrass paste and lime leaf to the pan. Cook, stirring, for 1 min or until shallot softens slightly. Return the beef to the pan with curry paste. Cook, stirring, for 1-2 mins or until aromatic. Stir in coconut cream. Bring to a simmer. Reduce heat to low. Cover and cook, stirring occasionally, for 1 1/2 hours or until beef is tender. Add the pumpkin and cook, covered, for 20 mins or until pumpkin is just tender. Stir in the tomatoes, sugar, fish sauce and lime juice. Cook, covered, for 5 mins or until tomatoes collapse.

Step 3

Divide the curry among serving bowls. Serve with steamed rice.

Download this podcast here