Categories
 10Mins Prep Time |
 120Mins Cook Time |
 Skill Level |
people
Ingredients
- 200 milliliters Beef Stock
- 1 Pinch of Black pepper
- 1 Cinnamon stick
- 50 milliliters Fish sauce
- 2 Garlic Cloves Crushed
- 300 grams Jasmin Rice
- 2 Kaffir Lime Leaves
- 400 grams light coconut milk
- 1 Lime
- 1 Onion Sliced
- 2 tablespoons Rapeseed Oil
- 600 grams Sirloin Steak trimmed and cut into 3 cm cubes
- 1 pack SuperValu Naan Bread
- 2 tablespoons Thai Massaman Curry Paste
- 1 Chilli deseeded and finely chopped
- 1 pinch Salt
- 1 tablespoon Black Treacle
- 2 SuperValu Star Anise
- zest and juice
Cooking Instructions
- Heat the oil in a large casserole set over a high heat. Sear the beef in batches for 5 to 6 minutes, until browned. Transfer to a dish.
- Add the onion to the casserole and sauté for 5 minutes, until softened. Add the garlic, chilli, curry paste, lime leaves, star anise and cinnamon stick. Cook for 30 seconds, then pour in the coconut milk, beef stock, fish sauce and treacle, if using, and bring to the boil. Add the beef pieces back to the casserole, cover with a lid and reduce the heat. Simmer for 1¾ hours, until the meat is meltingly tender and the liquid has reduced. Simmer for an extra 30 minutes without the lid on if needed.
- Meanwhile, cook the jasmine rice as per the packet instructions. Keep warm.
- Before serving, discard the lime leaves, star anise and cinnamon stick. Stir in the lime zest and juice and check the seasoning.
- Serve with the warm jasmine rice and some naan bread on the side. Garnish with the chopped fresh coriander.