• 1 Tbsp oil
  • 2 medium onions, chopped
  • 3 cloves garlic, crushed
  • 1 tsp minced fresh ginger
  • 1-2 red chillies, deseeded and finely chopped
  • 2 tsp Gregg's Lemongrass Powder
  • 1 tsp Gregg’s Ground Cumin
  • 1 tsp Gregg’s Ground Turmeric
  • ½ tsp salt
  • 500g stewing beef, cut into 1.5cm pieces
  • 400ml can coconut milk
  1. Heat oil in a lidded pan. Add onions, garlic, ginger and chilli and cook over a low heat until onions soften. Add Gregg’s Lemongrass Powder, Gregg's Ground Cumin, Gregg's Ground Turmeric and salt. Stir and cook a further minute.
  2. Add beef and mix to coat the meat in the spices. Pour over coconut milk. Stir. Cover and simmer for 1 ½ hours or until meat is tender. Remove lid and increase heat to reduce sauce until it is thick and just coats the meat. Serve with rice and steamed green beans.

Top Tips

  • This recipe has a mild chilli spice heat. To increase the chilli heat add ½-1 tsp Gregg’s Ground Chilli with the other spices.
  • Use blade or chuck steak for this recipe.

Made With

Rate and Review

7 Ratings

Reviews (7)

Ngaire Oldham's Rating
Kirsty Barton's Review | Rating

Delicious meal - tender beef and great flavour. Will definitely make it again!

Natalie Darkins's Review | Rating

Easy to make and super yummy. As a slight variation for my own convenience, I prepared the onions, garlic, spices and meat in the fry pan then transferred to my slow cooker with coconut cream on low for about 6 hours. Put a tea towel under the lid of the slow cooker to avoid diluting the mix with condensation while it cooks. delicious!

Natalie Darkins's Review | Rating

Yummiest curry yet. excellent in the slow cooker too.

Katherine Cashman's Rating
Rochelle's Review | Rating

Highly recommend. Delicious and authentic tasting. Easy to make. Impressed with the Lemongrass powder too

Sarah Rush's Rating