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Preparation Preheat oven to 300 Heat coconut cream with curry paste over low heat, stirring until the curry paste oil separates and rises to the top. Add coconut milk, chopped onions, and cubes of beef. Bring to a boil, then simmer with no cover for 3 hours, or until the beef is tender. Add chunks of beef or lamb and onion, and mix well. Add more coconut milk if required to partically cover ingredients. Simmer slowly for 3 hours, until meat is tender. Add tumeric, curry powder, fish sauce, sugar, and potatoes, then continue simmering until the potatoes are done - about another hour. Serve with rice, fried shallots, and cucumber lightly pickled.