My friend Julie contributed this lovely mild curry recipe and I’m so pleased with the result! Originally from Charmaine Solomon’s Hot & Spicy Book, the whole thing was very easy to make and so tasty. It cooks on the stove for quite a while but pretty much uses just the one pot – and it was no trouble to do other jobs around the place while this yummy curry simmered away. The recipe that follows cost around $25 to make but made no less than 3L, which, served with rice serves approximately 15 people. This recipe is delightfully freezer friendly and can be made in advance for church dinners, weekend hospitality or keeping in the freezer. Thanks for sharing, Julie!

• 2 kg of chuck steak, cut into chunks
• 2 tins of coconut milk
• 5 tbsp massaman curry paste
• 10 baby potatoes or 1kg potatoes peeled and cubed, whole OR 1 kg of pumpkin peeled and cubed
• enough small onions for one per person or 4 large, cut into chunks
• 4 tabs fish sauce
• 4 tabs lemon or lime juice
• 1 1/2 tbsp palm sugar (at all Asian grocers) or 4 tabs brown sugar
• 1 cup unsalted peanuts (easily left out in the case of allergy)
• 1 cup fresh basil leaves

1. Put chuck steak in large saucepan or stovetop casserole pot with one tin of coconut milk and one tin of water. Add more water if the steak is not covered. Simmer on very low heat with lid on for one and half to two hours, until steak is almost tender. Remove beef from saucepan and set aside. Keep all the liquid.

2. In the same pan heat one tin of coconut milk until thick and oily and slightly reduced. Add curry paste and cook until fragrant.

3. Add meat and liquid back in with sauces, sugar, onions and potatoes and cook approximately 45 mins until potatoes are cooked and liquid has reduced and thickened slightly (If using pumpkin, don’t add until 20 minutes before serving).

4. Add peanuts and basil leaves just before serving. Serve on rice with green beans or broccoli.