Hereford Beef Thai Curry

A wonderful curry made with boneless shin of beef with a combination of Thai spices and creamy coconut milk. Great for any weekend supper party.

Serves: 4

Cooking Time: 2 hours

Ingredients

  • 450g/1lb lean boneless shin of beef, or braising beef, cut into 2.5cm/1inch cubes
  • 15ml/1tbsp sunflower oil
  • 1 x 400g can coconut milk

Green Curry Paste

  • 4 spring onions, sliced
  • 2 green or red chillies, deseeded and finely sliced
  • 2 garlic cloves, peeled and crushed
  • 2.5cm/1inch piece fresh root ginger, peeled and finely chopped
  • 15ml/1tbsp coriander seeds, finely crushed
  • 2 fresh lemon grass stalks, finely sliced
  • Large handful fresh coriander leaves
  • Large handful fresh basil leaves
  • Salt and freshly milled black pepper
  • 30ml/2tbsp sunflower oil
  • Extra sliced chillies, spring onions or fresh coriander leaves, to garnish

Method

  • Place all the curry paste ingredients except the garnish into a blender and whizz together until smooth.
  • Transfer to a large bowl, add the beef and mix to combine with the paste. Cover and marinate in the fridge for 30 minutes or overnight if time allows.
  • Heat the oil in a large pan or wok, add the beef mixture and cook for 3-4 minutes, stirring occasionally. Add the coconut milk and bring to the boil, stirring occasionally. Reduce the heat, cover and simmer for 2 hours, or until the meat is tender.
  • Garnish with sliced chillies, spring onions or extra coriander leaves and serve with plain basmati rice and steamed pak choi or curly kale.