Step 1

Place Spice Paste ingredients in a small food processor and whizz until fine. NOTE: If using dried chilli and you know your food processor is not that powerful, chop the chilli first.

Step 2

Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef.

Step 3

Lower heat to medium low. Add Spice Paste and cook for 2 - 3 minutes until the wetness has reduced and the spice paste darkens (don't breathe in too much, the chilli will make you cough!).

Step 4

Add remaining Curry ingredients and beef. Stir to combine.

Step 5

Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.

Step 6

Put the lid on the pot and leave it to simmer for 1 hr 15 minutes.

Step 7

Remove lid and check the beef to see how tender it is. You don't want it to be "fall apart at a touch" at this stage, but it should be quite tender. If it is fall apart already, remove the beef from the pot before proceeding.

Step 8

Turn up heat to medium and reduce sauce for 30 - 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef. (Note 9)

Step 9

The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking. Remove from heat and serve with plain or Restaurant Style Coconut Rice.