Massaman Beef Curry

Ingredients

• 600 gbeef (stewing cut), cut into strips or chunks
• 400 mlcoconut cream, 1 × 400ml can; plus 200ml water (half a can)
• 4 tbspmassaman curry paste
• 450 gwaxy potatoes, peeled and halved or quartered
• 85 gpeanuts, roasted and roughly chopped
• 1onion, cut into thin wedges
• 4makrut lime leaves (kaffir lime leaves)
• 1cinnamon stick
• 1 tbsptamarind paste
• 1 tbspbrown sugar (palm or soft light)
• 1 tbspfish sauce
• 1red chilli, deseeded and finely sliced; for garnish only
• jasmine rice, to serve; not cooked in the curry

Method

1. 1

   Preheat the oven to 200°C / 180°C fan / gas 6. Spread the peanuts on a small baking tray and roast for 5 minutes until golden. Cool and roughly chop. Reduce the oven to 180°C / 160°C fan / gas 4.

2. 2

   In a large lidded casserole dish, heat 2 tbsp of the coconut cream over medium heat on the stovetop. Add the curry paste and fry for 1 minute.

3. 3

   Add the beef and stir to coat and seal on all sides.

4. 4

   Pour in the remaining coconut cream plus 200ml water. Add the potatoes, onion wedges, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Stir to combine and bring to a simmer.

5. 5

   Cover and bake in the oven for 2 hours until the beef is completely tender and the sauce is rich and thick.

6. 6

   Serve straight from the dish, scattered with the sliced red chilli and remaining peanuts, with jasmine rice alongside.