Mayver’s crunchy dark roast peanut paste slow beef curry

Mayver’s crunchy dark roast peanut paste has been a bit of a revelation. I often have a spoon of peanut paste as a snack at work. A friend at work suggested I try Mayver’s peanut paste. I wrote a short review on Random Yummy.

Dedicated to GC who put me on to Mayver’s peanut paste.

Thanks GC, you’re a star

Mayver’s crunchy dark roast peanut paste

As much as I love a peanut paste and jam sandwich or peanut paste and marmalade on fruit toast, the other peanut flavour I love is a satay-like peanut curry. I figured this fresh clean crunchy peanut paste from Mayver’s would be the bomb.

The last couple of weeks I’ve toyed with a Thai red curry paste to make pumpkin and cauliflower soups. The flavours are great and I reckon a little peanut flavour would enhance the curry flavours even more.

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Recipe

It’s important to read the recipe before cooking because the timing of processes needs to be understood.

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Mayver’s crunchy dark roast peanut paste slow beef curry

Prep Time

30 mins

Cook Time

7 hrs

Faffing

30 mins

Total Time

8 hrs

 

Mayver’s crunchy dark roast peanut paste slow beef curry with Thai red curry paste and red cabbage rather than rice.

Course: Main Course

Cuisine: Australian

Keyword: Chuck steak, Peanut paste, Red cabbage, Slow cooker

Servings: 4 Adults

Calories: 500 kcal

Author: Gary

Ingredients

Curry

• Leek
• Chuck steak
• Plain flour
• Sodium bicarbonate
• Lime leaves
• Thai red curry paste
• Coriander Cilantro for some
• Lime juice
• Lemongrass paste
• Coconut milk
• Fish sauce
• Honey
• Queensland nut oil

Red cabbage

• Shredded red cabbage
• Vegetable stock cube

Instructions

Curry

1. Unwrap the chuck steak from its environmentally unfriendly plastic and styrofoam packaging.
2. With a sharp knife, I like using my Dick butchers knife, dice the chuck steak.
3. Get a large plastic ziplock bag and add half a cup of plain flour and a couple of tablespoons of sodium bicarbonate.
   
4. Add the diced chuck steak to the bag and seal and then shake to coat the meat with flour and sodium bicarbonate.
5. Slice a leek on the diagonal just to be fancy.
   
6. In a hot frying pan sauté the leek and until it’s soft and the layers are separating easily.
   
7. Add some more oil and start browning off the diced chuck steak.
   
8. When all the chuck steak has been browned add it to the cooking vessel of the slow cooker along with some lime leaves as well as a couple of tablespoons of Thai red curry paste.
9. Add a couple of tablespoons of Mayver’s crunchy dark roast peanut paste and some water.
   
10. Set up the slow cooker and turn it one to cook for six hours.
    
11. Once the chuck steak has cooked, remove the pieces of meat from the cooking vessel.
12. In a large saucepan add a tin of coconut milk and bring to a boil.
13. To the simmering coconut milk add some more Thai red curry paste, and stir in thoroughly.
14. Add the honey, fish sauce, and lemongrass paste and stir through.
15. Add more Mayver’s crunchy dark roast peanut paste and slowly stir through and watch the colour change.
    
16. Add the soft tender succulent slowly cooked chuck steak to the saucepan and stir through and cook for about ten minutes to allow the coconut flavours to get into the meat.
    
17. Once the sauce has thickened turn off the heat and then stir through the chopped coriander leaves, stalks and roots.

Red cabbage

1. Shred some cabbage with a mandolin and make sure you wear a safety glove to avoid the blood loss and loss of flesh that has happened before.
   
2. Boil some water in a sauce and add a vegetable stock cube and then the cabbage and cook until the cabbage is soft.
   

Plating up bit

1. Drain the cabbage and put in the bottom of a bowl.
2. Serve the Mayver’s crunchy dark roast peanut paste slow beef curry over the cabbage and enjoy.
   

Blogging bit

1. Shoot a photograph.
2. Eat the meal.
3. Wash the dishes (hint, wash as you cook, it makes life easier).
4. Write the recipe.
5. Write the blog post.
6. Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.

Recipe Notes

Disclaimer I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate the energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.

Photographs

This is a gallery of photographs. Click on one image and then scroll through the photographs.

Questions and answers

Why the cabbage?

I’ve been eating too many carbs this week. Ideally, this would be eaten with rice or some noodles. Sadly I have to make do with cabbage to absorb the flavours and carry the meal.

Can you taste the peanut paste?

Yep, the flavour came through. It wasn’t strong but it was there. The good thing about the Mayver’s crunchy dark roast peanut paste product is it blends nicely into the sauce. It blends much better than the Bega product.

That was a big bag of meat, was all of it used?

Yes, the whole lot was cooked. This will keep me happy for a few nights. I froze some of the curried beef to enjoy later.

Final thoughts

• Do you like peanut paste in a curry?
• Have you tried Mayver’s peanut paste?
• Would you use slow-cooked chuck or a more tender cut of beef?

Sponsorship

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