This rich slow cooked beef curry gets its flavour from a fragrant Thai yellow curry paste and coconut milk. Season with lime and basil leaves.
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Ingredients
Method
1.Heat oil in a large 5 litre (20-cup) cast iron or other heavy-based casserole dish over medium heat. Cook half the beef, turning, for 6 minutes or until browned all over; transfer to a heatproof bowl with a slotted spoon. Repeat with remaining beef. Return all meat to dish.
2.Add curry paste garlic and ginger; cook, stirring, for 1 minute 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 hours or until beef is tender.
3.Discard lime leaves and curry leaves. Stir in fish sauce and sugar; season to taste.
4.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.
We used a 26cm 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.
Note
