2-3 tbsp. extra virgin olive oil
1kg beef rump, cut into large chunks
1 large bunch of coriander
2 lemongrass stalks, bashed
3 garlic cloves, chopped
1-2 green chillies, roughly chopped
2cm piece ginger, peeled and thinly sliced
4 star anise pods
3 kaffir lime leaves
1 tbsp. vinegar
2 tbsp. AYAM red curry paste
2 tsp. AYAM fish sauce
1 x 270ml can AYAM coconut cream
1 tbsp. coconut sugar
1 ½ cups beef stock
juice 2 limes, plus wedges to serve
1 cup chinese broccoli
white rice, to serve
Sprinkle beef with salt and add to hot pan with olive oil.
To another pan, add chilli, ginger, garlic lemongrass, kaffir lime leaf, star anise, a pinch of salt and red curry paste. Cook for 1 -2 minutes and then add thai basil, coriander, star anise, fish sauce and vinegar.
Move browned beef and beef stock to pan with curry ingredients, coconut cream and sugar. Cook for 45 minutes. Add chinese broccoli and cook for 1 -2 minutes.
Serve with a squeeze of lime juice, lime wedges and white rice.