Hearty and delicious, serve this stew with steamed rice and enjoy. You can make ahead of time and reheat, it tastes even better after 24 hours when you let the flavours mingle.
Serves 4-6
- 1 tablespoon oil
- 600 g beef strips
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 teaspoon peeled and grated fresh root ginger
- 2 tablespoons yellow curry paste
- 1 large potato, peeled and cut into 2 cm cubes
- 1 large carrot, peeled and cut into 2 cm cubes
- 400 ml beef stock
- 200 ml coconut milk
- 200 g frozen peas
- a small handful of coriander leaves, to garnish
- steamed rice, to serve (optional)
Method:
Heat the oil in a large heavy-based saucepan, add the beef, onion, garlic and ginger and cook over a high heat for 3–4 minutes, stirring frequently, until the beef is browned and the onion is softened. Reduce the heat to medium, add the curry paste and cook, stirring, for a further 1–2 minutes.
Stir in the potato, carrot, stock and coconut milk and bring to the boil. Cook, uncovered, for 15–20 minutes or until the beef and vegetables are tender. Stir in the peas 3 minutes before the end of the cooking time.
Garnish with coriander and serve with steamed rice.