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Preheat the oven to 160C / 325F and set a rack on the lower third of the oven.
Heat oil in a large lidded casserole (Dutch Oven) and sear the beef over medium-high heat, in batches, until nicely browned on all sides.
Add the Chinese Five Spice, curry powder, sugar, salt and pepper and cook, stirring, about 3 minutes.
Add a splash of the beef stock to deglaze the pot and scrape in any browned bits.
Stir in the chopped onions, minced ginger and garlic and cook for about 5 minutes.
Stir in the tomato paste.
Add the remaining beef stock and coconut milk.
Bring to a simmer, add the cinnamon stick and whole chilli, cover and cook in the oven for 40 minutes.
Carefully remove the pot from the oven and add the potatoes. Cover and cook for a further 30-40 minutes or until the potatoes are cooked through and meat is perfectly tender.
Discard the cinnamon stick and whole chilli. Taste and add the lime juice and adjust the seasoning if needed.
Garnish with fresh basil leaves and chopped chilli. Serve on its own with lime wedges on the side or over rice for a more substantial meal.