Ingredients
Method
1.Coat beef in flour; shake off excess. Heat half the oil in large flameproof casserole dish; cook beef, in batches, until browned. Remove from pan.
2.Heat remaining oil in same dish; cook onion and garlic, stirring, until onion softens. Add spices and chilli; cook, stirring, until fragrant. Return beef to dish with stock and the water; simmer, covered, 2 hours.
3.Strain beef over large bowl; reserve braising liquid, discard solids. Skim fat from braising liquid.
4.Cook curry paste in same cleaned dish, stirring, until fragrant. Add 1 litre (4 cups) of the reserved braising liquid; bring to the boil. Return beef to pan; simmer, uncovered, about 45 minutes or until beef is tender.
5.Add nuts and beans to dish; cook, uncovered, about 5 minutes or until beans are tender.
6.Serve curry sprinkled with green onion.
To freeze: complete recipe to the end of step 4. Transfer to an airtight container. Label, date and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in a large saucepan until hot and continue from step 5.
Note
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