Thai Curried Beef Stew

Name: Thai Curried Beef Stew
Prep time: 15
Yield: 4
Cuisine: Chinese
Ingredients: Curry paste:; 6 chillies seeded; 1/2 teaspoon sea-salt; 2 lemongrass stalk, tough outer layer removed, cut into pieces; 4 tablespoons sliced peeled fresh galangal; 2 tablespoons sliced peeled fresh turmeric; 5 shallots peeled; Small handful of coriander; 3 garlic cloves peeled; Stew:; 900g trimmed stewing beef ask your butcher to cut into 1 1/2'–2' cubes; 3 tablespoons soy sauce, preferably light soy sauce; 2 tablespoons ground dried Thai chililes; 9 cups broth stock, preferably low-salt; 2 halved shallots; 3 medium carrots, peeled, halved lengthwise, cut crosswise into 1/4'-thick half-moons; 6 fresh or frozen kaffir lime leaves; 1 tin coconut milk; Coriander; Thinly sliced Thai basil

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Ingredients

Curry paste:
6 chillies seeded
1/2 teaspoon sea-salt
2 lemongrass stalk, tough outer layer removed, cut into pieces
4 tablespoons sliced peeled fresh galangal
2 tablespoons sliced peeled fresh turmeric
5 shallots peeled
Small handful of coriander
3 garlic cloves peeled
Stew:
900g trimmed stewing beef ask your butcher to cut into 1 1/2’–2′ cubes
3 tablespoons soy sauce, preferably light soy sauce
2 tablespoons ground dried Thai chililes
9 cups broth stock, preferably low-salt
2 halved shallots
3 medium carrots, peeled, halved lengthwise, cut crosswise into 1/4′-thick half-moons
6 fresh or frozen kaffir lime leaves
1 tin coconut milk
Coriander
Thinly sliced Thai basil

Instructions

For the paste add the chillies and salt into a Kenwood mini food chopper or processor, and leave sit for about 5 minutes. Add the rest of the ingredients into the chopper and blitz until the mixture forms a paste. This paste can be made 1 week ahead simply cover and keep it chilled.
For the stew:Combine curry paste, beef, soy sauce, and ground dried chiles in a pot; stir to evenly coat beef. Cook, stirring occasionally, over medium heat for 5 minutes.
Add broth and coconut milk bring to a boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally
Stir in shallots, carrots, potatoes and lime leaves Simmer until vegetables are just tender and until beef is tender but not falling apart about 1 hour 45mins in a 180c oven in cast iron or casserole dish with lid.
Serve with rice & Garnish with coriander and basil