Thai-style beef curry
SERVES 6 PREP + COOK TIME 2 HOURS 40 MINUTES
1 tablespoon peanut oil 3 large onions (600g), sliced thickly 2 cloves garlic, crushed 4cm piece fresh ginger (20g), grated 2 fresh long red chillies, chopped finely 1 tablespoon finely chopped coriander root and stem mixture 1kg gravy beef, chopped coarsely 2 cups (500ml) beef stock 10cm stick fresh lemongrass (20g), halved lengthways, bruised 1 tablespoon tamarind concentrate 1 tablespoon grated palm sugar 3¼ cups (810ml) coconut milk 1 tablespoon fish sauce 800g baby new potatoes, halved 1 large red capsicum (350g), chopped coarsely 2 teaspoons lime juice 3 spring onions, sliced thinly 1 cup (80g) bean sprouts 1 fresh long red chilli, sliced thinly ⅓ cup loosely packed fresh coriander leaves
1 Heat oil in a large saucepan; cook onion, garlic, ginger, chopped chilli and coriander root and stem mixture, stirring, until onion softens.
2 Add beef, 1½ cups stock, lemongrass, tamarind, sugar, half the coconut milk and half the sauce; bring to the boil. Reduce heat; simmer, uncovered, about 1½ hours or until beef is tender.
3 Add potato, capsicum, and the remaining stock and coconut milk; bring to the boil. Reduce heat, simmer, uncovered, about 30 minutes or until potato is tender.
4 Stir in juice, spring onion and remaining sauce. Season to taste.
5 Serve the curry sprinkled with the remaining ingredients.