A Thai/Indian curry of beef marinated in lemongrass, Thai chillies, sugar, ginger, cinnamon, fish
sauce and Thai Curry blend, then cooked long and slow with onion, garlic and tomato paste,
carrots and potatoes.
1kg beef cut into cubes
2 stalks lemongrass, finely chopped (white part only)
2-3 Thai chillies, finely chopped
3-4 tsp sugar
1 tbsp grated ginger
2 tbsp Spice Fusion Thai Curry blend
3 tbsp fish sauce
Salt and white pepper to taste
3 tbsp vegetable oil, divided
1 large onion, finely chopped
2 large cloves garlic, crushed
¼ cup tomato paste
2 whole star anise, optional
2 medium carrots, cut into chunks
2 medium potatoes, peeled and cut into chunks
1 cup coconut milk
Coriander leaves to garnish
Combine the beef and lemongrass, chillies, sugar, ginger, Thai Curry,
fish sauce, and a pinch of salt and pepper in a bowl. Mix well, let stand for at least
30 minutes.
Heat 2 tablespoons of oil in a large heavy-based saucepan over medium-high heat.
Add beef and marinade and stir quickly to sear, about 2 minutes; remove meat and set aside.
Heat remaining tablespoon of oil in saucepan. Add onion and garlic and fry until fragrant.
Add tomato paste and stir for 2 minutes.
Add beef, star anise and enough water to cover the meat.
Bring to a boil, then reduce heat to very low. Cover pan and simmer until beef is tender,
about 1 hour, stirring occasionally, adding more water if necessary.
Add potatoes and simmer for 5 minutes.
Add carrots and coconut milk, then continue cooking on low heat until vegetables are cooked.
Serve with rice and garnish with coriander leaves and chillies.
