{"ingredients":["1.2千克牛肉（牛肩肉、牡蛎刀或胸肉），切成大块","2个大红辣椒，粗略切碎","6片卡菲青柠叶，轻轻拍碎","2根香茅，轻轻拍碎","2-3汤匙优质红咖喱酱","⅓杯鱼酱","600毫升罐装椰奶","2汤匙红糖","¾杯花生，粗略切碎","280克（约2杯）南瓜，切成3厘米的小块","3杯青豆，切碎（冷冻的也可以）"],"toServe":["蒸糙米","新鲜香菜叶","额外的辣椒，切片","青柠角"],"method":["步骤1：将慢炖锅设定为高温。","步骤2：将牛肉、辣椒、卡菲青柠叶、香茅、咖喱酱、鱼酱、椰奶、红糖和花生放入慢炖锅中。充分搅拌均匀。","步骤3：盖上锅盖，煮6-7小时，直到牛肉变得嫩滑。","步骤4：在最后一小时加入南瓜，轻轻搅匀。在最后15分钟加入青豆。","步骤5：继续烹饪，直到牛肉变得松散，蔬菜变得柔软。如果需要，根据您的慢炖锅适当延长烹饪时间。","步骤6：将菜肴盛在糙米上，配上新鲜香菜叶、额外的辣椒和青柠角。"]}