For the curry paste 1tbsp Lurpak Clarified Butter 6 cloves of garlic, peeled 1 echalion or two round shallots, peeled 2 red chillies, halved lengthwise 4cm root ginger, peeled 1 lemongrass stalk, trimmed and sliced 1tsp ground coriander 1tsp ground cumin 1/2 cinnamon stick 1tbsp coriander seeds 1tbsp soy sauce Coriander stalks, a handful For the curry 1tbsp Lurpak Clarified Butter 500g lean braising steak 300ml coconut milk 1 tsp fish sauce 2 sweet potatoes, peeled and cubed For the garnish: Coriander, chopped
Place the curry paste ingredients into a food processor and blitz until a paste is formed - scraping the ingredients down the side of the processor bowl as necessary. To make the curry, heat the Lurpak Clarified Butter in a large saucepan. Add the curry paste and cook for 3 minutes. Place the beef braising steak in the pan and cook for a further 6 minutes. Pour in the coconut milk, add 200ml of water and add the fish sauce. Bring to the boil then reduce to a simmer. Cover and simmer for 1 hour 15 minutes, stirring occasionally. Add the sweet potato, return to a gentle boil and cook uncovered for 15 minutes. Spoon into warm bowls and garnish with chopped coriander leaves.
