Prepare the coconut cream by whisking the coconut milk powder into the water. Add this to a blender along with the peanut butter, tomato sauce, Asian fonds and sugar. Blend until smooth.
Heat the oil in a pan or wok and stir-fry the curry paste for 1 minute or until fragrant, then add the beef and fry to seal.
Make the beef stock by diluting the beef fonds in the boiling water. Stir the beef stock and peanut butter puree into the pan then transfer to an oven proof dish.
Cover and cook in an oven preheated to 190?C.
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.
Chef’s Tip
You can make this dish more cost effective by reducing the meat quantity and substituting with diced potatoes.
Serving Suggestion
For an authentic finish, garnish with toasted peanuts, spring onions, and sliced red chillies.