Beef curry

SERVES 4-6

500g chuck or braising steak 3tbsp vegetable oil

3 fresh bay leaves

4 fresh curry leaves 2 lemongrass stems, bruised and tied in knots

3 cardamom pods

1 star anise

1 cinnamon stick

250ml thick coconut milk

For the curry paste

3tbsp vegetable oil

8 red Asian shallots

8 red long chillies

6 garlic cloves

4cm piece of galangal, peeled and sliced

4cm piece of turmeric, peeled and sliced

½tsp ground white pepper ½tsp ground nutmeg

½tsp ground coriander ¼tsp ground cumin

2tsp sea salt

1tsp sugar

To serve

steamed jasmine rice 2 limes, cut in half

mortar and pestle Place the beef in a large saucepan with 1litre water and bring to the boil, skimming off any impurities that rise to the surface. Reduce the heat and simmer for 1 hour. Drain the beef, reserving the cooking liquor, then pat dry and cut into 5cm cubes.

To make the curry paste, pound the ingredients together into a fine paste using a mortar and pestle.

Heat the oil in a frying pan over a medium heat. Add the bay leaves, curry leaves, lemongrass, cardamom pods, star anise and cinnamon stick and fry for 2 minutes until fragrant. Add the curry paste and stir-fry for a further 3 minutes, then pour over the reserved beef cooking liquor and bring to the boil.

Add the coconut milk and beef pieces, bring to a simmer and cook for 1 hour, until the sauce has reduced slightly but is still quite thin and runny.

Serve in bowls with steamed jasmine rice.