Breville BPR600XL Operations Instructions download pdf (Page 54)

BEEF

THAI BEEF RED CURRY

Serves 6 to 8

INGREDIENTS

1 Tablespoon vegetable oil

1 large onion, diced

4 cloves garlic, ﬁnely minced

1 Tablespoon chopped fresh ginger

⁄3 cup red curry paste

1 teaspoon shrimp paste (belancan)

1 ½ kg chuck steak cut into 4cm cubes

2 Tablespoons ﬁsh sauce

270ml tin coconut milk

2 Tablespoons palm sugar or brown sugar,

ﬁrmly packed

2-3 large carrots, peeled and thickly sliced or cut

into batons

4-6 kafﬁr lime leaves

2 stalks lemongrass, cut into 10cm lengths

¼ cup sliced bamboo shoots, well drained

2 vine ripened tomatoes, diced

½ cup chopped fresh coriander

METHOD

Sauté Setting

1. Press FUNCTION button then

select SAUTÉ, ensure indicator light

illuminates.

2. Enter 14 minutes TIME, time is

displayed on LED. Press START/

CANCEL button and wait 3 minutes

while removable cooking bowl is heating

before cooking.

3. Add oil to bowl and heat for 1 minute.

Add onion, garlic and ginger and

sauté for 3 minutes or until onion has

softened slightly.

4. Add curry paste and shrimp paste and

cook for 3 minutes or until curry paste

is very fragrant, stirring occasionally.

5. Stir in chuck steak and cook 3 minutes

or until steak has began to change

colour and is well coated in curry paste,

stirring frequently.

6. Add ﬁsh sauce, coconut milk, brown

sugar, carrots, kafﬁr lime leaves, lemon

grass and bamboo shoots and mix well.

Secure lid on.

Slow Cooking Setting

7. Press FUNCTION button then

select SLOW COOK, ensure indicator

light illuminates.

8. Enter 8HR TIME, time is displayed

on LED. Press START/CANCEL button.

9. Once timer is “0” and 5 beeps sound,

release PRESSURE. Open the lid. Beef

should be very tender. Remove kafﬁr

lime leaves and lemon grass and

discard. Serve red curry topped with

chopped tomato and coriander.

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Breville BPR600XL Operations Instructions Page 54

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