Name: Coconut Beef Curry
Total time: 2 h
Yield: 8
Ingredients: 1 tbsp olive oil; 2kg blade steak or gravy beef, excess fat trimmed, cut into 4cm pieces; ¼ cup (75g) Thai yellow curry paste; 3 cloves garlic, crushed; 1 tbsp finely grated fresh ginger; 400ml can coconut milk; 2 cups (500ml) beef stock; 2 onions (300g), cut into thin wedges; 2 fresh makrut lime leaves; 8 fresh curry leaves; 2 tbsp fish sauce; 2 tbsp grated palm sugar; 2 tbsp finely chopped peanuts, roasted; 1 fresh long red chilli, sliced thinly; fresh Thai basil leaves and lime wedges, to serve

VMG Recipes