Name: Thai-style beef curry
Cook time: 190 min
Total time: 190 min
Yield: 6
Ingredients: 1 tablespoon peanut oil; 3 brown onions (600g), sliced thickly; 2 clove garlic, crushed; 4 centimetre piece fresh ginger (20g), grated; 2 fresh long red chillies, chopped finely; 1 tablespoon finely chopped coriander root and stem mixture; 1 kilogram gravy beef, cut into 5cm pieces; 2 cup (500ml) beef stock; 10 centimetre stick fresh lemon grass (20g), halved lengthways, bruised; 1 tablespoon tamarind concentrate; 1 tablespoon grated palm sugar; 2 x 400ml cans coconut milk; 1 tablespoon fish sauce; 800 gram new potatoes, halved; 1 red capsicum (350g), chopped coarsely; 2 teaspoon lime juice; 3 green onions, sliced thinly; 1 cup (80g) bean sprouts; 1 fresh long red chilli, sliced thinly; 1/3 cup loosely packed fresh coriander leaves

Thai-style beef curry

A light and sweet Thai-style beef curry with tender chunks of beef cooked in a tamarind, lime and chilli spiced coconut curry. Serve on a bed of steamed rice to soak up all the delicious sauce.

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Serves 6

Cook

3H 10M

Ingredients

1 tablespoon peanut oil

3 brown onions (600g), sliced thickly

2 clove garlic, crushed

4 centimetre piece fresh ginger (20g), grated

2 fresh long red chillies, chopped finely

1 tablespoon finely chopped coriander root and stem mixture

1 kilogram gravy beef, cut into 5cm pieces

2 cup (500ml) beef stock

10 centimetre stick fresh lemon grass (20g), halved lengthways, bruised

1 tablespoon tamarind concentrate

1 tablespoon grated palm sugar

2 x 400ml cans coconut milk

1 tablespoon fish sauce

800 gram new potatoes, halved

1 red capsicum (350g), chopped coarsely

2 teaspoon lime juice

3 green onions, sliced thinly

1 cup (80g) bean sprouts

1 fresh long red chilli, sliced thinly

1/3 cup loosely packed fresh coriander leaves

Method

1.Heat oil in large saucepan; cook brown onion, garlic, ginger, chopped chilli and coriander mixture, stirring, until onion softens.

2.Add beef, 1½ cups stock, lemon grass, tamarind, palm sugar, half the coconut milk and half the sauce; bring to the boil. Reduce heat; simmer, uncovered, about 2 hours or until beef is tender.

3.Add potato, capsicum, remaining stock and remaining coconut milk; bring to the boil. Reduce heat, simmer, uncovered, about 30 minutes or until potato is tender.

4.Stir in juice, green onion and remaining sauce.

5.Serve curry sprinkled with bean sprouts, chilli and coriander leaves.

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