- 1 tablespoon peanut oil
- 3 brown onions (600g), sliced thickly
- 2 clove garlic, crushed
- 4 centimetre fragment contemporary ginger (20g), grated
- 2 contemporary long red chillies, chopped finely
- 1 tablespoon finely chopped coriander root and stem mixture
- 1 kilogram gravy beef, decrease into 5cm items
- 2 cup (500ml) beef stock
- 10 centimetre stick contemporary lemon grass (20g), halved lengthways, bruised
- 1 tablespoon tamarind listen
- 1 tablespoon grated palm sugar
- 2 x 400ml cans coconut milk
- 1 tablespoon fish sauce
- 800 gram new potatoes, halved
- 1 red capsicum (350g), chopped coarsely
- 2 teaspoon lime juice
- 3 inexperienced onions, sliced thinly
- 1 cup (80g) bean sprouts
- 1 contemporary long red chilli, sliced thinly
- 1/3 cup loosely packed contemporary coriander leaves
Thai-vogue beef curry
Heat oil in safe saucepan; cook dinner brown onion, garlic, ginger, chopped chilli and coriander mixture, stirring, till onion softens.
Add beef, 1½ cups stock, lemon grass, tamarind, palm sugar, half of the coconut milk and half of the sauce; bring to the boil. Slice warmth; simmer, uncovered, about 2 hours or till beef is refined.
Add potato, capsicum, remaining stock and remaining coconut milk; bring to the boil. Slice warmth, simmer, uncovered, about half-hour or till potato is refined.
Lunge in juice, inexperienced onion and remaining sauce.
Serve curry sprinkled with bean sprouts, chilli and coriander leaves.