Slow-cooked Coconut Beef Curry

Step 1

Heat the oil in a large, heavy-based frying pan over medium–high heat.

Step 2

Cook the beef in batches for 4–5 minutes, turning regularly using tongs, until browned all over. Set aside on a plate.

Step 3

To the same pan, add the lemongrass, onion, ginger and garlic. Cook, stirring, for 2–3 minutes until fragrant.

Step 4

Add the curry paste (see note 1 for spice levels) and cook, stirring, for 30 seconds.

Step 5

Stir through the coconut milk, sugar and fish sauce. Return the beef to the pan and bring to a simmer.

Step 6

Reduce the heat to low, cover and simmer for 2 hours. Check the sauce at the halfway point, adding ½ cup (125 ml) of water if the sauce is catching on the bottom of the pan. At the end of the 2 hours, the beef should be soft enough to break apart with a fork, if not, continue cooking in 30-minute intervals.

Step 7

Once the beef is tender, remove the lid, increase the heat to medium–high and simmer, uncovered, for a further 15 minutes or until the sauce is thickened to your liking (see note 3).

Step 8

Remove from the heat and stir through the lime juice.

Step 9

Serve with jasmine rice, extra lime wedges, crushed peanuts, and the Thai basil leaves and chilli (if using).