Purslane Chicken Stew

It was twelve months ago when I published three recipes for purslane, a weed that grows into a lush green carpet in summer, a nightmare for the gardener but it is also an edible crop.  Versatile and nutrient-rich, purslane is featured in cuisines around the world.  I use it here in a hearty chicken stew cooked with onions, garlic, tomatoes and warm spices.  The subtle sourness of purslane plays well with the meat and all the flavourful ingredients.  Serve with rice for a delicious, satisfying meal.

Serves 4

INGREDIENTS

• 400g / 14oz purslane
• 500g / 1lb 2oz skinless, boneless chicken thighs
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin 
• ½ teaspoon ground turmeric
• ½ teaspoon ground coriander
• ½ teaspoon sea salt
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 2 tablespoons tomato paste
• 4 large tomatoes (about 500g / 1lb 2oz), chopped
• 1 cup chicken stock
• 2 green cayenne chillies, split (optional)
• 3 tablespoons chopped parsley, for garnishing

METHOD

1. Break off and discard any thick, tough looking stems from the purslane.  Wash thoroughly to remove any grit.  Drain and roughly chop smaller stems and leaves.
2. Cut chicken thighs into cubes.  Marinate with paprika, cumin, turmeric, coriander and salt in a bowl for 10 minutes.
3. Heat oil in a large heavy base saucepan over medium.  Add onion and sauté for a few minutes until softened.  Add garlic and sauté for a further minute.
4. Turn the heat up to high and add the chicken, a few pieces at a time.  Cook, stirring, for about 5 minutes until lightly browned on all sides and coated with the onion mixture.
5. Stir in the tomato paste, then the tomatoes.  Add the green chillies, if using.
6. Add the purslane and stock.  Reduce heat to low.  Cover and simmer for about 25 minutes or until the chicken is tender, stirring it once or twice.
7. Garnish with chopped parsley.  Serve with rice. 

 

Zucchini Chutney

What to do with oversized zucchinis?  We find them at the farm during summer months, hidden among the growths until someone comes around and looks closely.  Not as sweet and tender as their younger cousins, these giants make lovely chutney.  Ordinary zucchinis from the shops also do, of course.  You'll need about 1kg (2lb 4oz) of them, which makes several jars of chutney, plenty for yourself and to give away.  Apples and sultanas are added for sweetness, red capsicums for colour, and chillies for a little heat (optional).  Brilliant with cheese, cold meats, sandwiches and toasts.  Stir a tablespoon or two into stews, curries and casseroles to add some zing.

Makes about 2 kg (4lb 6oz) of chutney

INGREDIENTS

• 1 kg (2lb 4oz) zucchinis, diced
• 3 medium apples (about 400g / 14oz), peeled and diced
• 3 medium onions (about 500g / 1lb 2oz), diced
• 200g / 7oz sultanas
• 25g / 1oz fresh ginger, peeled and finely chopped
• 1 cup red capsicums diced
• 2-3 red cayenne chillies, finely chopped (optional)
• 2 teaspoons sea salt
• 400ml / 13½fl oz apple cider vinegar 
• 400g / 14oz brown sugar

METHOD

1. Wash 6 medium size glass jars and lids with hot soapy water.  Rinse well with hot water.  Sterilise by placing them onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until it is dry and ready to be used. 
2. In a large saucepan, place zucchini, apples, onions, sultanas, ginger, capsicums, chillies if using and salt.
3. Pour in the vinegar.  Give it a good stir and slowly bring to the boil.
4. Cover with a lid and simmer for 30 minutes.
5. Remove pan from heat and stir in the sugar.
6. Return the pan to a low heat and let the chutney mixture simmer, uncovered, for about 1½ hours, stirring occasionally to prevent it from sticking to the bottom of the pan.
7. The chutney is ready when the liquid has reduced and the mixture has softened and darkened in colour.
8. Spoon the chutney mixture immediately into the warm sterilised jars, filling right to the top, then press gently down with a spoon.  Take care as the mixture is extremely hot.
9. Seal the jars with lids while the chutney is hot.  Leave them to cool.  When the lid 'pops' after a few minutes resulting in a little depression in the centre, you know your jar is airtight.
10. Label and date each jar.  Allow 1 week infusing time for the chutney to develop flavour before using. 
11. Store jars in a cool, dark place for up to 6 months.  Once opened, store in the refrigerator for up to 4 weeks.

Homemade Cheeseburgers

It's been years since I last had a burger from one of the fast-food chains, a meal I did not particularly enjoyed.  It's a shame that burgers have been associated with junk food that are not so good for you but it doesn't have to be that way.  Make them at home with quality beef on a barbecue or hot plate and enjoy them outdoors on a summer evening.  Go for lean beef if you are calories conscious but fat equals flavour so a little of it is good for taste.  Serve them in lightly toasted, buttery brioche buns with your choice of trimmings.  I keep it simple with lettuce leaves, tomato slices, pickles, mayonnaise and ketchup.  Others might like to pile on fried onion rings, beetroots, relish, barbecue sauce, etc.  Less is more, in my opinion.  You want to bite into the juicy burger without everything falling out.  

Makes 4

INGREDIENTS

• 500g / 1lb 2oz beef mince
• 1 heaped teaspoon Dijon mustard
• 1 teaspoon garlic granules or powder
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 tablespoon vegetable oil
• 4 brioche burger buns
• 4 burger cheese slices* 
• 1-2 tomatoes, thickly sliced
• a handful of baby cos lettuce leaves
• slices of burger pickles (that have been sliced crosswise for convenience)
• mayonnaise, for spreading 
• tomato ketchup, for spreading 

*Use cheese slices of your choice, but I find the yellow 'burger cheese slices' perfect for the burgers.

METHOD

1. In a large bowl, combine beef mince with mustard, garlic, salt and pepper.  Mix and separate into 4 equal portions with your hands, then lightly shape into patties the size of your buns.  Set them on a tray.  Make a dent in the middle of each patty with your finger to prevent it from puffing up during cooking.
2. Brush the barbecue or hot plate with oil over high heat.  Add patties and cook for 2 minutes on one side until golden brown and crusty.  Flip to the other side and cook for a further 1 minute or until done, then top with cheese slices.
3. While the patties are cooking, toast the cut side of the buns lightly.  

To assemble:

Spread base of buns with mayonnaise, followed by a few slices of pickles, then the patties with the melting cheese slices.  Top with lettuce leaves and tomato slices.  Spread the underside of the bun lid with tomato ketchup, then put the lid in place.  Serve immediately.

Easy Thai Tom Yum Roast Chicken 🌶 🇹🇭

I remember attending a 'bring a plate' (meaning bring a dish of food to share) gathering at a friend's place where people had unfortunately not brought enough to eat.  The hostess calmly took out a jar of red sauce from the fridge, smeared it all over some chicken pieces, roast them in the oven for half an hour and 'voila', the problem's solved!  That was my introduction to Thai Tom Yum roast chicken.  It is delicious and easy to do with a jar of Tom Yum paste available from the Asian section of most supermarkets.  I opt for the Valcom brand, with key ingredients being lemongrass, dried chilli, garlic, shallot, shrimp paste and lime juice.  A whole butterflied chicken is used in this recipe.  Chicken marylands or drumsticks also work, with skins on for that charred effect.  Serve with rice and slices of cucumber.  

Serves 6

INGREDIENTS

• 1 whole chicken, about 1.5kg / 2lb 5oz, butterflied*
• 3-4 stalks lemongrass
• 120g / 4¼oz Tom Yum paste
• 2 limes, 1 for the marinade, 1 sliced into wedges to serve
• 2 tablespoons olive oil
• 3 garlic cloves, chopped
• 1 red chilli, sliced, for garnishing
• a handful of chopped basil or coriander leaves, for garnishing

METHOD

1. Cut each lemongrass stalk into a few sections and lightly crush them with the back of a knife to release flavour.  Spread them out in a large baking tray lined with foil paper.
2. In a bowl, combine Tom Yum paste with the zest and juice of 1 lime, olive oil and garlic.
3. Place the butterflied chicken on a large plate and brush it all over (top and underside) with the paste.  Let it marinate for 30 minutes or longer in the fridge.
4. Take the chicken out from the fridge to bring it back to room temperature 15 minutes prior to cooking.  Transfer the chicken into the prepared baking tray.
5. Roast in a preheated 180°C/350°F oven for about 45 minutes.  To test for doneness, insert a skewer into the thickest part of a thigh or breast,  It is cooked if the juice runs out clear.  The skin of the chicken should be nicely charred.
6. Remove chicken from the oven and let it rest in the tray for 15 minutes.
7. Joint the chicken and cut meat into large chunks.  Arrange pieces on a serving plate.
8. Garnish with chopped chillies and herbs.  Serve with lime wedges.

*To butterfly a whole chicken:

• Pat the chicken dry with paper towels.
• Place the chicken breast-side down on a flat surface and cut along one side of the backbone from end to end using poultry shears.  Turn the chicken around and cut along the other side of the backbone to remove it.
• Press down firmly on the breastbone with your palm to flatten the chicken so the breasts and thighs are at the same level.
• Make a notch in the white cartilage in the breastbone at the neck end, and a slit on either side of the cartilage, then pop out the breastbone.  

Scrambled Eggs with Curry Leaves & Green Chillies 🌶

Transform ordinary scramble eggs into something exciting, Indian style, with chopped curry leaves, green chillies, ginger, slices of onions, a little turmeric and tomatoes.  Fried quickly in hot oil, the curry leaves crisp up and release an aroma that is a sensory experience.  Deseed the chillies before you chop them if you want less heat.  Scatter spring onions on top before serving.  It looks and tastes sensational.  The prawns are optional but they make a special meal out of it, eaten with rice.

Serves 2-3

INGREDIENTS

• 4 large eggs
• sea salt & freshly ground black pepper, to taste
• 8 medium size raw prawns, if using
• 2 tablespoons vegetable oil plus an extra 1 teaspoon of oil for the prawns, if using
• 1 sprig curry leaves, coarsely chopped
• 2 cayenne green chillies, chopped (deseeded, if like)
• 2 teaspoons ginger, finely chopped
• ¼ teaspoon ground turmeric
• 1 large tomato, roughly chopped
• 2 spring onions, finely chopped, for garnishing

METHOD

1. In a bowl, beat the eggs lightly.  Season with salt and pepper.
2. Heat a wok of a large frying pan over medium high heat until hot.  Add oil and the curry leaves.  (There will be splattering when the leaves hit the oil so I suggest holding a large pan lid just above the pan to shield yourself.)
3. Let the curry leaves fry in the hot oil for about 30 seconds until crisp and fragrant.  Add the onion and turmeric.  Stir fry for 2 minutes or until the onion is softened.  
4. Add the tomatoes and stir fry for a further 2 minutes until just wilted.
5. Pour the eggs over the ingredients in the pan.  Reduce heat to medium low.  With a spatula, push the edges of the egg mixture towards the centre and fold them over gently.  When the eggs start to set but still creamy, remove from heat.  
6. Garnish with spring onions and serve warm.

If using prawns:

• Remove heads and shells from prawns.  Make a slit on the back of each prawn to expose and remove the vein.
• Heat a wok or a large frying pan (which you are going to use for the scrambled eggs) over medium high until hot.  Add 1 teaspoon oil and the prawns.  Stir fry for 1-2 minutes until they turn opaque.  Add 1 teaspoon of water and let the prawns sizzle in the liquid for 30 seconds.  Remove from heat and set aside.  Wipe the pan clean with a damp paper towel after it cools off slightly.
• Return the cooked prawns to the pan before pouring in the eggs in Step 5 above.

Source (with adaptations): Tony Tan's Asian Cooking Class

 

Mango Chia Pudding

High in dietary fibre and an excellent source of omega-3 fatty acids, chia seeds are a versatile ingredient which have many health benefits.  Here, I use them for a luscious summer pudding with coconut milk and sweet, locally grown Australian mango.  A little research reveals that chia seeds came from a flowering plant in the mint family native to central and southern Mexico.  Soaked in liquid, they become gelatinous in texture, perfect as a thickening agent.  Choose a mango that is firm, unblemished and fragrant that tells you it is ripe.  Use the best quality tinned coconut milk you can find.  With the maple syrup, you can add more or less of it according to taste.

Serves 2

INGREDIENTS

• 1 large ripe mangoes
• 1 cup good quality coconut milk
• 3 tablespoons black chia seeds
• 2 tablespoons maple syrup

METHOD

1. In a large glass jar, add chia seeds and coconut milk.  Stir well with a spoon to combine.  Let it rest for 15 minutes and stir again to prevent clumping.  Put the lid on and store in the fridge overnight.
2. When ready to ensemble, remove flesh from the mango*.  Puree half of the flesh with a food processor and reserve half of the mango in chunks for topping. 
3. Stir 2 tablespoons of maple syrup into the chia mixture.
4. Divide up the mixture equally into 2 dessert glasses, then stir half of the mango puree into each glass.
5. Top each glass with the remaining chunks of mango.
6. Chill in the refrigerator before serving.

*To remove flesh from a mango:

• Hold the mango on its side so one of the pointed ends is facing you, with the cheeks at either side.
• Slice with a knife to remove one of the cheeks.  Turn the mango around and repeat on the other side.
• Holding the mango cheek with a thick tea towel (to protect your hand), score the flesh carefully in a criss-cross pattern, avoiding cutting through the skin.
• Push on the skin with your fingers so the scored mango chunks poke out.  Cut the chunks of flesh away from the skin with a knife or scoop them out with a spoon.
• Remove the skin of the mid-section with a paring knife and cut off as much flesh as you can around the seed.  Add these to the rest of the mango pieces.

Korean Style Pan-Seared Pork Belly Slices 🇰🇷

Korean barbecue houses are popular eateries where dinners sit around the table to enjoy a variety of meat off the grill, freshly cooked to their liking.  This simple recipe reminiscent of the restaurant fare uses a pack of thinly sliced pork belly conveniently available from Korean grocers as well as most supermarkets.  The slices are marinated in a 'gochujang' based sauce for 20 minutes or so, then seared in a frying pan until caramelised and cooked through.  No oil is needed as they cook in their own fat.  There are 2 ways of serving these delightful morsels that practically melt in your mouth:  place each slice in a baby cos lettuce leaf cup and present them as an appetiser, or serve them on top of a bed of crisp lettuce leaves with rice on the side.

Serves 2-3

INGREDIENTS

• 350g / 12oz thinly sliced pork belly
• 1 teaspoon garlic, finely chopped
• 1 teaspoon ginger, finely chopped
• 1 tablespoon gochujang (Korean chilli paste)
• 1 tablespoon honey
• 1 tablespoon light soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon white sesame seeds
• baby cos lettuce leaves, to serve
• 2 tablespoons finely chopped spring onions, for garnishing

METHOD

1. Place sesame seeds in a medium frying pan.  Toast over low heat for 1-2 minutes until the seeds are fragrant and golden, swirling them in the pan with a spoon to avoid burning.  Remove toasted seeds immediately to a plate to cool.
2. In a bowl, marinade pork slices in garlic, ginger, gochujang, honey, soy sauce, sesame oil and toasted sesame seeds for 20 minutes.
3. Swirl each pork slice around a fork and drop them into a large non-stick frying pan, a little distance from each other, to fry over medium-low heat.  Fry for 2-3 minutes and then turn them over to fry the other side for a further 2-3 minutes or until the slices are caramelised and cooked through.  Do this in 2 batches so the pan is not crowded.
4. Transfer pork slices to a platter and serve with baby cos lettuce leaves.  Garnish with chopped spring onions.

Rice with Tricolour Vegetables

The other day I made a tricolour rice dish with baby zucchinis, some yellow button squash and a handful of cherry tomatoes harvested from the local farm.  The vegetables only need a few minutes of steaming on top of the basmati rice until just tender.  With fresh ingredients, it's not difficult to create something simple and delicious.  I use my favourite heavy base, shallow casserole dish which cooks it to perfection in matter of minutes.  Enjoy it as is, or for a splendid meal, serve alongside my baked honey soy chicken drumsticks, crumbed pork loin chops or red lentil dahl.

Serves 4

INGREDIENTS

• 4-5 baby zucchinis, sliced into rounds
• 3-4 yellow button squash, sliced
• 150g / 5½oz cheery tomatoes, halved
• ½ onion, finely chopped
• 1 tablespoon olive oil
• 2 cups basmati rice
• 2 cups chicken or vegetable stock
• 1 teaspoon dried thyme
• 2 tablespoons chopped parsley, for garnishing

METHOD

1. Heat oil in a heavy base, shallow casserole dish over medium heat and add onion.  Sauté for 1-2 minutes until softened.
2. Stir in rice and coat it with the oil and onion mixture.
3. Add 2 cups of chicken or vegetable stock.  Bring it to a boil.  Cover the dish with a lid, leaving a gap for steam to escape.  Cook for 4-5 minutes or until most of the liquid has been absorbed leaving little craters on top of the rice.  Reduce heat to low.
4. Spread zucchini, squash and tomatoes on top of rice.  Season with thyme.  Cover and cook for about 5 minutes until both the rice and vegetables are tender.  Remove from heat.
5. Let the rice and vegetables rest in the dish, covered, for a further 5 minutes.  Fluff up the rice with a wooden spoon and mix it with the vegetables.  Garnish with parsley.

 

Festive Glazed Ham with Cranberry Orange Compote 🎄

It's almost sad 'un-decorating' my Christmas tree after the festive period, but I am pleased about the lovely ham enjoyed on Christmas Day and the leftovers which are being used up for various delicious things. We always have ham for Christmas lunch because it's easy to prepare, especially on a hot and sweaty summer day here in Perth.  As we don't have a big family around or a crowd to feed, I opt for a ham portion instead of a whole leg of ham which still looks impressive on the table and is much easier to manage.  Choose one with a good surrounding layer of fat for best results.  Take time to score and stud it with cloves.  Glaze before, during and after baking for a golden, glossy finish.  Garnish with fresh herbs (I use bay leaves) and cherries.  Serve with my cranberry orange compote alongside cheesy scalloped potatoes, coleslaw, mango & avocado salad or Lebanese tabbouleh salad if you like.  Happy 2025 everyone!

Serves 6-8

INGREDIENTS

• 2.5kg / 5½lb smoked leg ham portion
• ¼ cup brown sugar
• 2 tablespoons maple syrup
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• whole cloves, to stud
• fresh herbs and cherries, for garnishing

Cranberry orange compote:

• 1 cup dried cranberries
• juice and zest of 1 orange 
• ¼ cup water
• 2 tablespoons sugar (more can be added to your taste)
• pinch of salt

METHOD

1. In a bowl, combine brown sugar, maple syrup, honey and mustard to make the glaze.  Stir until the sugar dissolves.
2. Make the cranberry orange compote by following instructions below.
3. Line a large baking dish with 2 layers of baking paper.
4. Run a small sharp knife under the rind around edge of the ham.  Gently lift the rind off in one piece by running your fingers between the rind and the fat.  Discard the rind.
5. Run the knife over fat to lightly score all over in a diamond pattern.  Stud the centres of the diamonds with cloves.
6. Transfer the ham to the prepared dish.  Brush ⅓ of the glaze over the ham.  Place in a preheated 180°C/350°F oven to bake for 20 minutes.  After 20 minutes, brush it with another ⅓ of the glaze, then continue to bake for a further 20 minutes or until heated through and golden brown.
7. Remove ham from the oven and brush with the remaining glaze.  Place the ham on a platter for 10 minutes to rest.  Garnish with fresh herbs and cherries.  Serve with the cranberry orange compote. 

Cranberry orange compote:

1. In a medium saucepan, add dried cranberries, sugar, orange juice and zest, water and salt. Bring it to a boil under medium heat, stirring to combine all ingredients.  Reduce heat to low and continue to cook for 5-10 minutes.  Add more water if necessary.  The sauce is done when the cranberries have plumped up and most of the liquid is evaporated.  
2. Remove the pan from heat.  Let the sauce cool slightly in the pan before transferring it into a dish for serving or a glass jar for storage in the refrigerator for a few days.

Chinese Cabbage Stir Fry with Glass Noodles

 

Evening meal at my childhood home in Hong Kong always begins with a soup, followed by a meat, fish or seafood dish, and a plate of vegetables such as this Chinese Cabbage Stir Fry with Glass Noodles.  Eaten all with rice, of course.  I wouldn't say it's an all time favourite but certainly a regular number enjoyed by the family.  In this homestyle Cantonese classic, the delicate sweetness of the Chinese cabbage (also called Napa cabbage or Wombok) is complemented by the salty, umami flavour of dried shrimps and the meaty, buttery goodness of Shiitake mushrooms while the slippery, gelatinous glass noodles (also called dry bean thread vermicelli) soak up all the lovely juices.  Have a go with this amazing combination of ingredients.

Serves 4

INGREDIENTS

• half of a Chinese Cabbage, about 600g / 1lb 5oz 
• 1 tablespoon dried shrimps*
• 4-5 dried Shiitake mushrooms, about 20g / ¾oz 
• 50g / 1¾ oz glass noodles (dry bean thread vermicelli)*
• 2 spring onions, sliced into 1cm / ½" sections, separate white and green parts
• 1 tablespoon vegetable oil
• 3 garlic cloves, chopped
• 1 tablespoon light soy sauce
• ½ teaspoon dark soy sauce
• ½ teaspoon sugar 
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil

*Dried shrimps are available in packages from Asian grocery stores.  Once opened, keep them in a lidded jar in the refrigerator.

*Glass noodles or bean thread vermicelli come in dry packages like rice vermicelli but has a finer texture.  Once rehydrated, they become translucent and absorb all the flavours of the cooking sauce.

METHOD

1. Remove and discard tough outer leaves from the cabbage.  Slice cabbage leaves into bite size pieces.  Keep the white parts separate from the green parts.
2. Soak the glass noodles (dry bean thread vermicelli) in a large bowl of cold water until soft, about 10 minutes.  Drain and set aside.
3. Soak Shiitake mushrooms in warm water for about 30 minutes until soft.  Squeeze out excessive water from the mushrooms by hand.  Trim off the stems and slice each into quarters.  Reserve ½ cup of mushroom soaking water. 
4. Soak dried shrimps in a small bowl with warm water just covering them for about 20 minutes until soften.  Drain.
5. Heat oil in a wok or a large frying pan over medium high heat until hot.  Add garlic, white parts of spring onion, dried shrimps and mushrooms.  Stir fry for 1-2 minutes until fragrant.  
6. Add white parts of cabbage.  Stir fry for 1 minute and then add the green parts of the cabbage.  Stir fry for another minute.  Add the light and dark soy sauce, sugar, oyster sauce and ½ cup of mushroom soaking water.
7. Bring the liquid to the boil.  Continue to stir fry until the cabbages are tender.  Make a well in the middle of the cabbage and add the glass noodles.  Use a pair of chopsticks or tongs to toss the noodles around to combine with the cabbage.  The dish is ready when the glass noodles have absorbed all the liquid.
8. Toss in the green parts of the spring onion.  Stir in the sesame oil just before serving.

 

Easy Massaman Beef Curry 🇹🇭

Look around the Asian section of our supermarket these days and you'll find an array of sauces and pastes for making quick and delicious curries.  I have my favourite brands such as 'Valcom'  which I use in this recipe for a Thai Massaman Beef Curry.  On the jar's label, it says the paste is a product of Thailand and has an impressive list of ingredients including garlic, lemongrass, galangal, chilli, coriander seed, cumin, cinnamon, nutmeg, mace, cardamom and shrimp paste.  Cooked with coconut milk, the curry is rich and tasty with just a hint of spiciness.  Thick chunks of stewing beef are used here, matched in their size with baby potatoes, all simmered down to mouthwatering tenderness.  Sprinkle over fried shallots, peanuts and fresh herbs to add colour, flavour and texture.  

Serves

INGREDIENTS  

• 1kg / 2lb 4oz chuck steak or gravy beef, cut into thick big chunks
• sea salt
• freshly ground black pepper
• 2 tablespoons vegetable oil
• ⅓ cup Massaman curry paste
• 1 onion, about 250g / 9oz, cut into chunks
• 4-5 baby potatoes, about 320g / 11⅓oz
• 400ml / 13½fl oz tinned coconut milk
• 1 teaspoon fish sauce
• 1 tablespoon brown sugar or coconut sugar
• 2 tablespoons lime juice
• ¼ cup fried shallots, for garnishing
• ½ cup roasted, unsalted peanuts, for garnishing
• a handful of coriander leaves or chopped spring onions, for garnishing

METHOD

1. Lightly season the beef with salt and pepper.
2. Heat 1 tablespoon oil in a large heavy based saucepan on high until very hot.  Add beef, in batches, to brown all over (about 3 minutes).  Remove and set aside on a plate.
3. Reduce heat to medium and add the remaining oil and the curry paste.  Cook, stirring, for 1-2 minutes until fragrant.
4. Return the meat to the pan and coat with paste.
5. Add the onions, then the coconut milk.  Stir to combine.
6. Cover and reduce heat to low. Let simmer for 1 hour, checking it midway through  and give it a stir. 
7. After 1 hour, add the potatoes and continue to cook for another ½ hour or until the beef is very tender and the potatoes are softened. 
8. Remove from heat.  Stir in the fish sauce, sugar and lime juice. Have a taste of the curry and adjust seasoning as required.
9. Sprinkle over shallots, peanuts and herbs. Serve with rice.