First, prepare the curry paste and coconut milk seperately. Add the paste with some of the ‘cream’ from the coconut milk and heat until the oil starts to separate. Then, in a separate pan, heat peanut oil, garlic, galangal and lemon grass. Stir fry 1 minute until oil is aromatic.
Add beef and stir fry 3 minutes until lightly browned and add the curry paste/coconut cream mixture
Add the rest of the coconut milk, lime zest, lime leaves, basil, fish sauce and chili paste, bring to a boil, and reduce heat.
Simmer 45 minutes, until beef is tender.
When beef is just tender, add potatoes and onions to curry and simmer 30 minutes, until potatoes are cooked.
Yield – 6 cups
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