This Beef & Coconut Casserole recipe took me a bit of time to perfect, with my husband playing the dutiful (but rewarding) role of guinea pig. The result is a beautiful sweet and spicy casserole.
At first I experimented with desicated coconut – nice, but the texture was a bit too grainy. After a lot of playing around, I was on to a winner with coconut milk.
Quite Thai in flavour, a cross between a casserole and a curry (still not made my mind up on that one!) . There’s a lot of ingredients here, but you should find most in your cupboard. I hope you enjoy this spicy sweet treat!
A sweet and spicy Thai inspired casserole
- 500 g diced beef
- 3 tbsp plain flour
- salt & pepper
- 2 green chillies - sliced and deseeded
- 1 red pepper - diced
- 1 green pepper - diced
- 2 garlic cloves - thinly sliced
- 1 leek - halved a sliced
- juice & zest of 2 limes
- 3 cm of fresh ginger
- 2 tsp ground cumin
- 3 cardamom pods - crushed
- 2 tbsp oyster sauce
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 200 ml beef stock
- 2 tbsp tomato puree
- 400 ml coconut milk
- 100 g fresh green beans or you could use carrots or any other crunchy veg
- handful of coriander
Heat oven to 160º
Toss beef in flour, salt & pepper. Add oil to a large casserole, on a high heat, and fry beef in batches. Set aside.
In the same casserole, add a splash more oil, turn heat to med-low, and add ginger, chilli and garlic - heat for two mins until fragrant. Add onions, leeks and peppers. Heat for 5 mins until soft, stirring occasionally.
Add oyster, soy and fish sauces, along with lime juice, zest and coconut milk. Stir well.
Stir in beef and cook for 5 mins.
Add in beef stock, tomato puree and bring to the boil. Pop lid on and put in oven for 3hrs.
Once cooked, bring out of oven and stir in green beans and coriander.