Grass-Fed Beef Cheeks in Red Curry

Heat oil, add onions, bay leaves and shredded kaffir lime leaves. Cook for 10 minutes with a pinch of salt until caramelised.

Add blended/pureed spring onions along with coriander stems and roots, then cook for another 5 minutes.

Then add Thai red curry paste and 60 ml water. Cook until fragrant, for approximately 10 minutes.

Add beef cheeks and coat with the paste, cooking on medium heat for 10 minutes. Add coconut cream, water and bring to the boil. Cook for a couple of minutes then add a pinch more salt, reduce heat to simmer. Cover with the lid and simmer on medium-low heat for 2 ½ hours.

After that add roasted, chopped sweet potato and cook for another ½ hour covered, until the sauce has reduced and thickened.

Stir in the palm sugar and juice of ½ a lime. Garnish with coriander leaves, lime leaves and sliced red chilli.

Serve with steamed rice.