Thai Coconut Beef Curry

Cook time 1 hour
Servings 4

Ingredients

2 tbsp vegetable or peanut oil
500g chuck steak, cut into 5cm cubes
2 tbsp green curry paste
2 tsp caster sugar
400ml coconut milk
100g green beans, trimmed, cut into 3cm pieces
½ cup desiccated coconut, toasted
¼ bunch coriander, roughly chopped
2 tsp fish sauce
1 lime, juiced

Thai Coconut Beef Curry

Method

Heat oil in a medium sized saucepan over medium-high heat, and add curry paste and sugar. Fry for one minute until sugar is dissolved and paste is fragrant.

Add beef and coat well in the curry paste. Cook for 2-3 minutes until beef is well browned. Add coconut milk and 100ml of water and bring to the boil. Reduce to simmer and cook for 45 minutes until beef is tender.

Add green beans and desiccated coconut and cook for a further 5 minutes and remove from the stove. Add lime juice, fish sauce and the coriander.

Serve with steamed rice.