Coconut beef curry | Women's Weekly Food
This coconut beef curry is simple and delicious, with fragrance from Thai yellow curry paste and richness from the 2-hour cooking time.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 tablespoon olive oil
- 2 kg blade steak or gravy beef, excess fat trimmed, cut into 4cm pieces
- ¼ cup (75g) thai yellow curry paste
- 3 cloves garlic, crushed
- 1 tablespoon finely grated fresh ginger
- 400 ml can coconut milk
- 2 cups (500ml) beef stock
- 2 onions (300g), cut into thin wedges
- 2 fresh makrut lime leaves
- 8 fresh curry leaves
- 2 tablespoons fish sauce
- 2 tablespoons grated palm sugar
- 2 tablespoons finely chopped peanuts, roasted
- 1 fresh long red chilli, sliced thinly
- Fresh Thai basil leaves and lime wedges, to serve
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