Gluten, dairy and nut free

Serves 4-6


2 x 400ml cans of coconut milk
2 tbsp fish sauce
1.5 kg slow cook cut of beef (chuck, blade, brisket or beef short ribs)
2 tbsp light flavoured oil
70g Curry Favour yellow curry paste
2 tbsp shaved palm sugar
600g Dutch cream potatoes, peeled and cut into pieces

Cooking Instructions

  1. Place beef, coconut milk, fish sauce and in a heavy based saucepan. Add water if needed to ensure the meat is covered.  Cook for two hours with the lid on over a low heat.  Turn the heat off and allow the meat to rest in the braising liquid for 30 minutes. 
  2. Strain beef and reserve cooking liquid.
  3. Heat the oil in large heavy based saucepan. Cook out the yellow curry paste on a medium heat constantly stirring for 2- 3    The paste should smell fragrant.
  4. Deglaze with fish sauce.
  5. Add the reserved cooking liquid and palm sugar.
  6. Add potatoes and simmer until cooked.
  7. Return meat to the saucepan.
  8. Turn off the heat and allow the flavours to develop.

 Serve with steamed jasmine rice and a squeeze of fresh lime juice.