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Thai Beef Curry

1kg Gravy Beef, diced
Splash of olive oil
2 large brown onions, diced
300 grams stringless beans cut into thirds
1 red capsicum, sliced
2 Potatoes, diced
400ml can of coconut milk
1 x 195g jar of Ayam Thai Red Curry Paste
1 cup beef stock
Spring onion for garnish
In a large pot slowly cook the onions in the oil until transparent and add all other vegetables. Stir through the curry paste and cook until fragrant. Add the beef and stir until the beef is just browned. Add the stock and transfer to a baking tray. Cover and place in a moderate oven and cook approx. 1 – ½ hours. Stir through the green beans and return, uncovered, to the oven for 15 minutes. Remove and stir in the coconut milk and return for 10 minutes to the oven to heat through. Remove and serve, garnished with finely sliced spring onion. Serve with a bowl of fragrant rice.
Serves: 4

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