650g lean stewing beef

1tbsp vegetable oil

1 litre fresh beef stock

1 cinnamon stick

2 star anise

2 kaffir lime leaves

150ml tinned coconut milk

1tbsp tamarind paste

Sea salt and freshly ground black pepper

For the spice paste:

8 shallots, quartered

4 garlic cloves, peeled

2 dried chillies, stalks removed

2 long red chillies, deseeded

2.5cm piece fresh ginger, diced

2.5cm piece fresh galangal, diced

2 lemongrass stems, coarse layers removed, chopped

1tsp ground turmeric


To finish and serve:

500g cooked brown rice (freshly cooked and drained or 2 pouches)

A handful of coriander leaves

1 long red chilli, finely sliced



•First, prepare the spice paste: put all the ingredients into a food processor along with 1 tsp salt and blend until smooth, adding a splash of water if needed.

•Cut the beef into 2.5cm cubes. Place a large non-stick saucepan over a high heat and add the oil. When hot, add the spice paste and cook, stirring, for one minute or until fragrant.

•Add the beef and cook, stirring regularly, for five minutes until starting to brown.

Add the stock, cinnamon, star anise and lime leaves. Bring to a low simmer, cover and cook gently for 45 minutes, stirring occasionally. Remove the lid and cook for a further 20 minutes or until the sauce is thickened and the beef is tender.

•Increase the heat, stir in the coconut milk and tamarind paste and cook for a further five minutes. Meanwhile, if using pouches of rice, heat up according to the packet instructions. Season the curry with salt and pepper to taste and discard the cinnamon stick and star anise.

•Divide the rice and curry between warmed bowls and top with coriander leaves and chilli slices to serve.


Lose Weight & Get Fit by Tom Kerridge is published by Bloomsbury Absolute, priced £22. Photography Cristian Barnett. Available now