{"ingredients":["1.2公斤牛肩肉、牛肋肉或胸肉，切成大块","2个大红辣椒，粗略切碎","6片香茅叶，轻轻拍打","2根香茅茎，轻轻拍打","2-3汤匙优质红咖喱酱","⅓杯鱼露","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","青柠檬块"],"method":["步骤1 设置慢炖锅至高温。","步骤2 将牛肉、辣椒、香茅叶、香茅、咖喱酱、鱼露、椰奶、红糖和花生放入慢炖锅中。将所有食材充分搅拌。","步骤3 盖上锅盖，炖煮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，轻轻搅拌。在最后15分钟加入青豆。","步骤5 继续炖煮，直到牛肉变得非常软烂，蔬菜变得嫩滑。如果需要，根据您的慢炖锅调整烹饪时间。","步骤6 将牛肉咖喱盛在糙米上，配上新鲜香菜叶、额外的辣椒和青柠檬块。"]}