Slow-cooked Coconut Beef Curry Recipe | Simple Home Edit

Ingredients

• 2 tbsp olive oil or neutral-flavoured oil
• 1.2 kg (2 lb 10 oz) beef chuck (casserole/braising) steak, cut into 4 cm (1½ inch) pieces
• 1 lemongrass stalk, finely chopped (optional)
• 1 brown onion, finely diced
• 1 tbsp freshly minced ginger
• 1 tbsp freshly minced garlic
• ½ cup (115 g) yellow curry paste (see note 1)
• 600 ml (20½ fl oz) canned coconut milk (see note 2)
• 1 tbsp brown sugar
• 2 tbsp fish sauce (or tamari or all-purpose soy sauce)
• Juice of 1 lime
• Steamed jasmine rice
• Lime wedges
• Roasted, crushed peanuts or crushed papadums
• ½ bunch Thai basil, leaves picked (optional)
• Freshly sliced bird’s eye chilli (optional)