Thai-vogue beef curry

• 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

• 1

  Heat oil in safe saucepan; cook dinner brown onion, garlic, ginger, chopped chilli and coriander mixture, stirring, till onion softens.

• 2

  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.

• 3

  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.

• 4

  Lunge in juice, inexperienced onion and remaining sauce.

• 5

  Serve curry sprinkled with bean sprouts, chilli and coriander leaves.