Serves 4

Ingredients:

• 1 tablespoon peanut or canola oil
• 1.2kg beef, largely diced
• 2 large red chillies, roughly chopped (optional)
• 6 kaffir lime leaves, washed and smashed with a wooden spoon or your hands
• 2 lemongrass stalks, smashed with a rolling pin
• 300g Thai red curry paste
• 1/3 cup fish sauce
• 1.5 cans (600ml) coconut milk
• 2 tablespoons brown sugar
• 150g peanuts, roasted and finely chopped
• 2 cups pumpkin pieces, chopped into 4cm chunks
• 2 cups green beans, washed, trimmed & cut into thirds
• Fresh red chilli, coriander and lime to serve.

Shop ingredients at Woolworths Malvern Central located on Level 4. 
Shop serving dish (featured in Sarah's video clip) by In The Roundhouse at David Jones Malvern Central located on Level 3.

Method:

1. Preheat oven to 160 degrees fan-forced.
2. Place a large, deep oven-safe casserole pot onto high heat. Add the oil and let it heat. Add the beef to the pan in batches and brown for 2 minutes each side.
3. Place all the beef back into the pot onto low heat. Add the curry paste and stir through. Then add the coconut milk (400ml), fish sauce, brown sugar and peanuts to the pot. Then throw in the lime leaves, lemongrass and chili (optional). Place on a tight-fitting lid and cook in the oven for 3 hours.
4. Remove the lid, add the pumpkin pieces and cook for 45 minutes (depending on your oven). If the liquid is evaporating too much, add a little more coconut milk. The meat should be soft and break up easily with a fork, so cook slightly longer if needed. Add the beans 30 minutes before finishing.
5. Remove from the oven and take out the lemongrass pieces from the curry.