Slow Cooked Coriander Beef with Fluffy Rice & Chili

Prepare Ingredients:

Wash the fresh produce. Peel ginger and garlic. Roughly chop ¾ of the coriander leaves and stems (discarding the roots), reserve remaining leaves for garnish. Trim green beans, discarding ends and cut in half. Cut sweet potato into 2 cm pieces. Trim 1½ green chili (deseeding if you prefer less heat) and roughly chop, thinly slice remaining ½ green chili. Thinly slice red chili and set aside with sliced green chili in the fridge for garnish later in step 5.

Make Paste:

Place ginger, garlic, coriander, chopped green chili, cherry tomatoes, tomato paste and ½ tsp of salt in a food processor. Blitz until ingredients come together in a smooth paste.

Add Ingredients to Slow Cooker:

Pat beef dry with paper towel and add to the slow cooker along with paste, ½ tin of coconut cream (reserving the rest in the fridge for garnish), sweet potato and green beans. Mix well to combine. Place lid on and turn the slow cooker on and cover, cooking on LOW for 8 - 10 hours. (TIP: You can also cook in a low oven, around 120°C, in an oven tray covered with foil for 8 hours).

Cook Rice:

In a medium pot, bring 1¼ cup water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more TBS of water. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Prepare Garnish:

Heat a small pan over medium high heat with enough oil to cover the base. Add sliced red & green chili (from the fridge) and cook for 2 minutes, until softened. Remove from the pan and drain on a paper towel.

You Plate It:

Remove slow cooker lid, turn off and give the contents a good stir. Check seasoning and adjust if necessary. Divide rice between bowls and top with coriander beef. Garnish with reserved coconut cream (optional), reserved coriander leaves and cooked chili, enjoy!