Ingredients

For the Curry Paste:

• 6 Chillies Seeded
• 1/2 Teaspoon Sea-Salt
• 2 Lemongrass Stalk, Tough Outer Layer Removed, Cut into Pieces
• 4 Tablespoons Sliced Peeled Fresh Galangal
• 2 Tablespoons Sliced Peeled Fresh Turmeric
• 5 Shallots Peeled
• Small Handful of Coriander
• 3 Garlic Cloves Peeled

For the Stew:

• 900g Trimmed Stewing Beef Ask Your Butcher to Cut Into 1 1/2'-2' Cubes
• 3 Tablespoons Soy Sauce, Preferably Light Soy Sauce
• 2 Tablespoons Ground Dried Thai Chillies
• 2 Litres Broth Stock, Preferably Low-Salt
• 2 Halved Shallots
• 3 Medium Carrots, Peeled, Halved Lengthwise, Cut Crosswise into 1/4'-T Hick Half-Moons
• 6 Fresh or Frozen Kaffir Lime Leaves
• 1 Tin Coconut Milk
• Coriander
• Thinly Sliced Thai Basil

Tools

• Food Processor

Method

For the Curry Paste:

1. 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:

1. Combine curry paste, beef, soy sauce, and ground dried chillies in a pot; stir to evenly coat beef. Cook, stirring occasionally, over medium heat for 5 minutes.
2. Add broth and coconut milk bring to a boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally.
3. 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 180°C oven in cast iron or casserole dish with lid.
4. Serve with rice & Garnish with coriander and basil