Step 1

In a medium dutch oven, warm 1 tablespoon oil over medium-high heat. Sprinkle beef with salt and brown on all sides, about 5-8 minutes total. Transfer beef and its drippings to a bowl and set aside.

Step 2

Warm the remaining tablespoon of oil over medium-high heat. When oil is hot, add onion and saute about 5 minutes. Add the garlic and ginger and saute another 3 minutes. Add the browned beef and drippings.

Step 3

Whisk together the coconut milk, fish sauce, brown sugar, curry paste, and coriander and pour over meat. Cover and cook on low until meat is fork-tender, 1 to 2 hours. Add the chopped bok choy to the pot and cover to let the greens cook down. Once the bok choy is tender, add the cherry tomatoes and let them warm and soften in stew for 15 minutes. Stir in the lime juice right before serving.

Step 4

Bring broth or water to a boil. Add the farro and lower the heat to a simmer. Cook for about 18-20 minutes, until the liquid is absorbed and the farro is plump and slightly chewy.

Step 5

Serve the curry over the farro.