3 medium carrots, peeled, halved lengthwise, cut crosswise into 1/4'-thick half-moons
6 fresh or frozen kaffir lime leaves
1 tin coconut milk
Coriander
Thinly sliced Thai basil
Instructions
For the paste add the chillies and salt into a Kenwood mini food chopper or processor, and leave sit for about 5 minutes. Add the rest of the ingredients into the chopper and blitz until the mixture forms a paste. This paste can be made 1 week ahead simply cover and keep it chilled.
For the stew:Combine curry paste, beef, soy sauce, and ground dried chiles in a pot; stir to evenly coat beef. Cook, stirring occasionally, over medium heat for 5 minutes.
Add broth and coconut milk bring to a boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally
Stir in shallots, carrots, potatoes and lime leaves Simmer until vegetables are just tender and until beef is tender but not falling apart about 1 hour 45mins in a 180c oven in cast iron or casserole dish with lid.
Serve with rice & Garnish with coriander and basil
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