We had our friendly neighbourhood wedding photographer round for dinner and I made us a delicious slow cooked beef curry. It’s very easy to put together, but you need a few hours to leave it in the oven.
400ml Can Coconut Milk
4 tbsp Curry Paste
600g Stewing Beef Steak (cut into large chunks)
3-4 Medium Potatoes (cut into chunks)
1 Large Onion (cut into wedges)
4 Kaffir Lime Leaves
1 Cinnamon Stick
1 tbsp Tamarind Paste
1 tbsp Soft Light Brown Sugar
1 tbsp Fish Sauce
1 Red Chilli , (deseeded & finely sliced)
Heat 2 tbsp coconut milk in a large ovenproof dish/pan with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed.
Stir in the rest of the coconut plus half a can of water, potatoes, onion, lime leaves, cinnamon, tamarind, sugar and fish sauce.
Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender. You can add in other vegetables 15-30mins before the end of cooking, I put in some slices of courgette and red pepper.
Sprinkle with sliced chilli and serve straight from the dish with rice.