SERVES 4-6 PREPARATION: 10 MIN COOKING: 1 HR 5 MIN
1kg beef chuck, cubed salt and pepper
30ml (2T) oil
1 onion, chopped
4 garlic cloves, chopped 2cm ginger, grated
30ml (2T) curry powder 2 bay leaves
1 can (400g) coconut milk 375ml (1½c) beef stock 4 potatoes, sliced fresh chilli and coriander
to garnish rice, to serve
1 Season the beef generously with salt and pepper. Heat the oil in a large heavy pot over medium-high heat. Cook the beef in batches, turning occasionally until brown all over. Transfer to a plate.
2 Reduce the heat to medium. Add the butter, onion, garlic and ginger and cook, stirring often and scraping up browned bits, until the onion is soft.
3 Add the curry powder. Cook, stirring often, until the ingredients start to stick to the pot. Add the bay leaves, coconut milk and stock. Return the beef to the pot. Season with salt and bring to a simmer. Cook partially covered for 30 minutes.
4 Add the potatoes, bring to a simmer and cook uncovered, stirring often, for about 25 minutes or until the beef and potatoes are tender. Top with the chilli and coriander and serve with rice.