Combine beef, onion, garlic, ginger, chilies, curry powder, turmeric, pepper and 1 teaspoon of salt. Cover with plastic wrap and marinate in refrigerator overnight. Turn occasionally.
Heat oil in a large, heavy-based saucepan, on high heat. Add beef, turning to seal in flavors, before pouring in the water, ½ teaspoon salt and fish sauce. After boiling, cover with lid and turn down heat to simmer for about 1 hour until meat is cooked. Add sugar and carrots and cook until carrots are done (about 15 minutes).
Add cornflour to coconut milk, stirring to dissolve, and pour into curry, stirring for 10-15 minutes until curry thickens. Serve in a casserole dish with rice and salad. Garnish with coriander leaves.
