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Ingredients
Method
- 75g unsalted peanuts
- 400g tin of coconut milk
- 4 tbsp massaman paste
- 600g beef stewing steak, cut into chunks
- 450g peeled potatoes
- 1 sliced onion
- 4 dried lime leaves
- 1 cinnamon stick
- 1 tbsp tamarind paste
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 1 red chilli, deseeded and finely sliced
- Cooked jasmine rice, to serve
- Preheat the oven to 175C and toast the peanuts in a dry pan until golden. Once cooled, roughly chop. Add 2 tbsp of coconut milk to a lidded casserole and heat for a few minutes, then stir in the curry paste and fry for a minute or so. Stir in the beef chunks and fry until coated and browned.
- Stir the rest of the coconut milk into the casserole along with half a tin of water. Add the potatoes, onion, cinnamon, sugar, tamarind, lime leaves, fish sauce and the toasted peanuts, then bring to a simmer and cook for 2 hours in the oven, or until the beef is very tender. Season to taste, sprinkle with the sliced chilli, and serve with a heap of jasmine rice.
2 hrs
4 serving
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