400ml coconut milk
1 Tablespoon of Thai green curry paste
600gm Stewing beef
2 onions cut in quarters
Juice of a lemon
1 teaspoon brown sugar
Bunch of basil leaves
½ cup roasted peanuts
Take a heavy saucepan and pour in the top part of coconut milk. Bring coconut cream to the boil, reduce heat and add Thai green curry paste.
Cut beef into cubes of approximately 1cm, add to the coconut cream, and stir fry, add the onions and potatoes cut in quarters. Stir for another minute then add remainder of coconut cream.
Add the lemon juice, brown sugar, fish sauce and cardamom pods. Add water to just cover meat and gently simmer for an hour with the lid on.
Season with salt and a handful of basil leaves.
Sprinkle with roasted peanuts, more basil leaves and some demon red chillies