Method
Puree the peanut butter, tomato sauce, prepared coconut milk, Asian liquid fonds and sugar in a blender.
Heat the oil in a pan or wok and stir fry the curry paste for 1 minute, add the meat and fry for 5 minutes.
Stir in the prepared beef liquid fonds and peanut butter, coconut milk puree then transfer to an oven proof dish.
Cover and cook in an oven preheated to 190⁰C.
Remove from the oven after 1 hour. It should start to thicken. Stir in enough water to keep it mobile and return to the oven.
After a further 40 minutes, stir in the lime juice and return to the oven for a further 10 minutes.
Check that the meat is tender. Stir through the fish sauce if using and serve with steamed rice and garnished with spring onion.