Coconut and chilli beef curry recipe

Serves: 4 people
Prep time: 20 minutes
Cooking time: 3 hours

Ingredients: 

1 tbs canola oil
⅓ cup Thai red curry paste
1kg beef chuck steak, cut into cubes
½ cup water
400g orange sweet potato, cut into chunks
1 medium eggplant, cut into chunks
½ cup coconut milk
½ cup desiccated coconut
1 lime, zest grated and juiced
1 tbs brown sugar
1 tbs tamarind paste

Method:

1. Heat a large heavy-based flameproof pot. Add the oil and curry paste and cook for 1-2 minutes or until fragrant.
2. Add beef and toss through to combine.
3. Add water and bring to the boil. Reduce heat to low and simmer, covered, for 2 hours.
4. Add sweet potato, eggplant, coconut milk, desiccated coconut, lime zest, juice, brown sugar and tamarind. Bring to the boil again and reduce heat to low.
5. Simmer, covered, stirring occasionally for 1 hour or until tender.
6. Sprinkle with shredded kaffir lime leaves and sliced fresh chilli. Accompany with steamed rice and Asian greens.