60 ml vegetable oil
69 ml Thai curry paste
4 cm fresh ginger, minced
2 lemon grass, finely sliced
4 star anise
1 kg chuck or stewing beef, cut into chunks
45 ml brown sugar
45 ml fish sauce
45 ml tamarind paste
80 ml peanut butter
3 cups peeled, cubed potatoes
500 ml chicken stock
1 can coconut milk
45 ml fresh lime juice
Heat oil, stir in curry paste, ginger, lemon grass and star anise. Cook and
stir for 2 minutes.
Stir in beef. Brown on both sides.
Stir in sugar, fish sauce, tamarind, peanut butter, potatoes and milk.
Bring to the boil and reduce to medium heat.
Simmer for 1 ½ hours. Till beef is soft.
Add lime and serve with egg noodles.