Massaman Beef curry

Ingredients

• 1 85g — Peanuts
• 1 400ml can — Coconut Cream
• 4 tbsp — Massaman curry paste
• 1 600g stewing cut int — Beef
• 1 450g waxy — Potatoes
• 1 cut thin wedges — Onion
• 4 leaves — Lime
• 1 pcs — Cinnamon Stick
• 1 tbsp — Tamarind Paste
• 1 tbsp palm or soft li — Brown Sugar
• 1 tbsp — Fish Sauce
• 1 red deseeded and fin — Chilli
• 1 to serve — Jasmine Rice

Steps

1. Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.
2. Heat 2 tbsp coconut cream in a large casserole dish with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed. Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.
3. Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.

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