Ingredients
Peanuts85g
Coconut cream400ml can
Massaman curry paste4 tbsp
Beef600g stewing cut into strips
Potatoes450g waxy
Onion1 cut thin wedges
Lime4 leaves
Cinnamon stick1
Tamarind paste1 tbsp
Brown sugar1 tbsp palm or soft light
Fish Sauce1 tbsp
chilli1 red deseeded and finely sliced, to serve
Jasmine Riceto serve
Instructions
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.
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.
Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.
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