This vibrant coconut beef curry lends its robust flavours from Thai yellow curry paste, coconut milk, lime and basil leaves. They’re perfect for dinner, and leftovers can be kept for up to three months, to the delight of those of us who like preparing meals in advance!
- 1 tbsp olive oil
- 2 kg blade steak or gravy beef, excess fat trimmed, cut into 4cm pieces
- ¼ cup (75 g) thai yellow curry paste
- 3 cloves garlic, crushed
- 1 tbsp finely grated fresh ginger
- 400 ml can coconut milk
- 2 cups (500 ml) beef stock
- 2 onions (300 g), cut into thin wedges
- 2 fresh kaffir lime leaves
- 8 fresh curry leaves
- 2 tbsps fish sauce
- 2 tbsps grated palm sugar
- 2 tbsps finely chopped peanuts, roasted
- 1 fresh long red chilli, sliced thinly
- Fresh thai basil leaves and lime wedges, to serve
Heat oil in a large 5 litre (20 cups) cast iron or other heavy-based casserole dish over medium heat. Cook half the beef, turning, for 6 mins or until browned all over; transfer to a heatproof bowl with a slotted spoon. Repeat with remaining beef. Return all meat to dish.
Add curry paste garlic and ginger; cook, stirring, for 1 min or until fragrant. Add coconut milk, stock, onion, lime leaves and curry leaves; bring to a simmer over high heat. Reduce heat to low; cook, covered, stirring occasionally, for 1½ hrs or until beef is tender.
Discard lime leaves and curry leaves. Stir in fish sauce and sugar; season to taste.
Serve half the beef curry topped with the peanuts, chilli, basil and lime wedges. Transfer remaining beef curry to an airtight container; cool, then store.
TIP We used a 26 cm round cast iron casserole dish. Serve with coconut rice. Refrigerate beef curry in an airtight container for up to 3 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.