Ingredients/ Serves 4:

• 2 tablespoons vegetable oil
• 750g rump beef steak, trimmed, cubed
• 1 large onion, sliced
• 4 garlic cloves, crushed
• 2 long red chillies
• 2cm piece ginger, peeled, grated
• 2½ tablespoons curry powder
• 2 teaspoons caster sugar
• 2 teaspoons turmeric
• 2 carrots, sliced
• 400ml can coconut milk
• 400g can diced tomatoes
•  1 cup water
•  1 tablespoon fish sauce
•  coriander leaves, torn baguette, lime wedges, to serve

Method:

1. Heat oil in a saucepan on high. Cook beef in 2-3 batches, 5-6 minutes each, until browned all over. Remove from pan and set aside.
2. Reduce heat to medium. Saute onion 3-4 minutes, until lightly golden. Stir in garlic, chilli, ginger, curry powder, sugar and turmeric. Cook 1-2 minutes, until fragrant.
3. Return beef to pan with carrot, stirring, 1 minute, to coat in spices.
4. Add coconut milk, tomato, water and fish sauce. Bring to boil. Reduce heat to low. Simmer covered, 40-45 minutes, until beef is tender.
5. Serve topped with coriander leaves, a torn baguette for dipping and lime wedges.

Source Reference: capegrimbeef.com.au