I cooked this yesterday so that we can enjoy it tonight as a Friday night #fakeaway. I have used shin of beef, but I can’t help thinking this would be amazing with ox cheek or beef short ribs. Both of those would need more cooking and would be better cooked the day before so that you can scrape away solidified fat leaving a rich and sumptuous sauce. I’m going to serve this with Jasmine rice and a crunchy papaya and peanut salad with lots of chilli, lime and some nice cold Thai beers 🍺
The recipe
Thai Beef Curry
- Serves 4
Ingredients
Paste
Method
Preheat the oven to 140 degrees (conventional) 130 degrees (fan)
Blitz the paste ingredients together until smooth.
Sauté the onion until soft. Pour in the paste ingredients and sizzle for a few minutes. Add the beef and coat in all of the flavour. Season generously. Brown for 5 minutes. Sprinkle in the flour and stir to combine. Pour in the stock and coconut. Bring to a simmer, thtt tryout in the lemongrass leaves. Lid on and into the oven for 2.5-3 hours or until tender. Remove the lid to reduce the sauce for the last 30-45 minutes. Add the sugar snaps for the l
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Preheat the oven to 140 degrees (conventional) 130 degrees (fan)
Blitz the paste ingredients together until smooth.
Sauté the onion until soft. Pour in the paste ingredients and sizzle for a few minutes. Add the beef and coat in all of the flavour. Season generously. Brown for 5 minutes. Sprinkle in the flour and stir to combine. Pour in the stock and coconut. Bring to a simmer, thtt tryout in the lemongrass leaves. Lid on and into the oven for 2.5-3 hours or until tender. Remove the lid to reduce the sauce for the last 30-45 minutes. Add the sugar snaps for the l