Create a classic Thai style curry with tender pieces of beef, slow cooked in a creamy coconut milk and spiced sauce.
Spices [Includes Turmeric (10%), Cinnamon (0.5%)], Salt, Thickeners (1442, Xanthan Gum), Sugar, Vegetable Powders, Natural Flavour, Rice Flour, Acidity Regulator (Citric Acid), Anti-caking Agent (Silicon Dioxide).
Packed in Australia from at least 32% Australian ingredients. STORE IN A COOL, DRY PLACE.
Servings per pack: 6 | Serving size Approx. 6.7 g (257 g as prepared)*
|Average Quantity per Serving (powder)||Average Quantity per 100 g (powder)||Average Quantity per Serving (when prepared) *|
|Energy||71 kJ (17 Cal)||1060 kJ (253 Cal)||2040 kJ (488 Cal)|
|Protein||LESS THAN 1 g||4.6 g||35.2 g|
|Fat, total||LESS THAN 1 g||3.6 g||31.1 g|
|– Saturated Fat||LESS THAN 1 g||LESS THAN 1 g||15.7 g|
|Carbohydrate||3.2 g||48.0 g||16.0 g|
|– Sugars||1.1 g||17.1 g||4.8 g|
|Sodium||565 mg||8440 mg||659 mg|
Serves: 6 | Preparation Time: 15 minutes | Cooking Time: 4 hours (HIGH), 8 hours (LOW)
Heat oil in a large pan over HIGH heat. Brown beef and onion (You may need to do this in batches) then add to slow cooker with the potato.
Add coconut milk and recipe base to the slow cooker and stir through. Cover and cook for 4 hours on HIGH or 8 hours on LOW (Keep covered during cooking. Cooking times may vary between slow cooker models, we used a 5.5 L appliance).
Stir through chopped peanuts and serve with rice and coriander.
Bring your curry to life with the colourful addition of 1 cup (150 g) of sliced beans 15 minutes before serving.