BEEF MASSAMAN CURRY

1kg chuck or boneless shin/gravy beef, cut into 3cm pieces
2 tbsp vegetable oil
2 cloves garlic, crushed
4 cm piece ginger, finely grated
4 Asian eschalots, thinly sliced
⅓ cup massaman curry paste
2 cups (500ml) beef stock
2 sprigs curry leaves
270ml can light coconut milk
1 large sweet potato, peeled, cut into 2cm pieces
2 baby eggplant, cut into 2 cm pieces
2 tsp fish sauce
200g green beans, cut into 3cm lengths
Steamed jasmine rice, fried curry leaves, toasted coconut flakes, to serve

Preheat the oven to 180°C (160° fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well.
Heat a large ovenproof casserole dish over medium-high heat. Brown beef in 2 or 3 batches, setting beef aside on a plate.
Reduce heat to medium and add remaining oil. Add garlic, ginger, eschalots and curry paste and cook, stirring, for 1 to 2 minutes. Return beef and any juices to the dish, pour in stock and add curry leaves, stirring well. Bring to the boil, then cover and place in oven. Stir occasionally, adding a little water if needed to keep ingredients just covered for 1 ½ hours or until beef is almost tender.
Add coconut milk, sweet potato, eggplant and fish sauce. Remove lid and cook for a further 30 minutes, or until beef is very tender, adding beans for final 10 minutes of cooking.
Serve curry with jasmine rice, topped with fried curry leaves and toasted coconut.