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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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.