Slow Cooked Panang Beef Curry

Preheat oven to 169C fan forced.

Chop beef into 3cm chunks, cutting against the grain. Combine salt and flour and toss the beef in it to coat.

Place an oven proof pot with a fitted lid (like a Dutch oven) on medium high heat. Add oil and once it’s hot add the beef. Don’t crowd your pot, cook in batches if you need to. Brown on all sides.

Once beef is browned turn heat down to medium and add the curry paste. Cook for 1 minute, stirring, then add coconut milk and stock. Stir to combine. The liquid should just cover the beef. If it’s not enough, add a little water. Bring to a simmer. Cover the pot with a lid and transfer to your preheated oven. Cook for 90 minutes, check it after 1 hour and add more water if it’s getting too thick for your liking.

Meanwhile combine salad ingredients in a bowl. Set aside. Cook your rice 20 minutes before the end of the curry cook time.

After the curry has cooked for 90 minutes, remove from the oven (the beef should be tender) and add the beans, capsicum and peanuts. Toss and replace the lid. Allow it to sit for 5 minutes before serving, this will cook the vegetables.

To serve, pile rice into bowls, top with curry and serve the salad on the side or in the bowls. Serve with a wedge of lime.