Pat the meat dry, dust in flour, season. Heat the oil in a frying pan, brown the meat in batches for 3 mins. on each side, remove, reduce the heat.
Sauté the onions and all the other ingredients up to and including the star anise in the same frying pan for approx. 5 mins., pour in the stock, bring to the boil. Reduce the heat, return the meat to the pan, cover and leave to braise on a low heat for approx. 1 ¾ hours. Remove the pan from the heat. Stir in the lime juice, and scatter over the Thai basil, peanuts, and reserved spring onion greens.