- Preheat oven to 180°C. Cut beef into even pieces. Season with salt and pepper and add about 2 tablespoons of oil to the beef, mix well.
- Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in a casserole dish.
- Reduce heat in the pan, add a little oil, add onion, garlic and Thai curry paste, cook for 1-2 minutes and stir occasionally.
- Add the stock, coconut milk, brown sugar, soy and fish sauce, stir until the mixture boils. Add to the casserole dish, stir to combine.
- Cover the casserole dish, place in oven. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered.
- Cook until the beef is very tender. Add the potatoes in the last 30 minutes cooking time. Serve with steamed rice.
Note: When the curry is done, the meat should be tender enough to fall apart easily with a fork
Make the curry ahead for a quick weeknight meal. A curry will keep 2 to 3 days in the refrigerator. Curries should be refrigerated immediately after the steam from cooking has evaporated. Place the hot curry into a shallow container, and then into the fridge so it cools quickly. Do not leave it to cool completely on the bench. To serve, bring it slowly to the boil over a medium heat, reduce the heat and simmer for about 3 minutes, or until the meat and sauce are both thoroughly hot.