500gmchunk steak or blade steakat trimmed and cubed
2 Tbspmassaman curry paste
500gmbaby potatoesquartered
12baby onionspeeled
1Tbspfresh gingerfinely grated
1cupfresh corianderstalks and leaves kept separate, chopped
1cuplight coconut milk
3½ cupsbutton mushroomshalved
1limezest and juice, plus extra lime wedges to serve
1Tbspfish sauce
3kaffir lime leaves
2cupscooked brown riceto serve
1red chillithinly sliced, to serve (optional)
Instructions
Preheat oven to 150°C/300°F.
In a large, cast iron Dutch oven (or oven proof pot with lid), heat oil over medium-high heat. Brown steak then remove from pot and set aside. To the pot, add curry paste, potatoes, onions, ginger and coriander stalks. Fry for 2 minutes, until fragrant.
Stir in coconut milk and 2 cups of water and bring to the boil. Remove from the heat, add mushrooms, zest and juice, fish sauce and kaffir leaves and return beef to the pot. Stir well, cover and cook in the oven for about 90 minutes.
Serve with rice and garnish with lime wedges, coriander leaves and chilli slices, if desired.