1 tbsp oil
2 tbsp Thai Curry Paste (red or green)
1 tbsp Tomato Paste
finely grated rind of 1 lemon
2 tsp grated ginger (ginger paste from a jar is fine)
400ml can of coconut cream
2 tbsp fish sauce
2 tbsp chopped fresh coriander or basil
1-2 chopped spring onions
1-2 tbsp Cornflour
In a large pot, heat the oil and fry the curry paste, tomato paste, lemon rind and ginger, stirring for about a minute.
Add the beef, coconut cream and fish sauce. Cover and simmer over the lowest heat for about 1 1/2 hours until tender.
Thicken with 1-2 tbsps of cornflour mixed to a paste with a little cold water. Mix in the coriander or basil and the spring onions.
Check and adjust with salt and pepper to taste. Serve with plain cooked rice and steamed green vegetables or a salad. Serves 6.