Ingredients
- Beef (600g stewing cut into strips)
- Coconut cream (400ml can)
- Massaman curry paste (4 tbsp)
- Potatoes (450g waxy)
- Peanuts (85g)
- Onion (1 cut thin wedges)
- Lime (4 leaves)
- Cinnamon stick (1)
- Tamarind paste (1 tbsp)
- Brown sugar (1 tbsp palm or soft light)
- Fish Sauce (1 tbsp)
- Chilli (1 red deseeded and finely sliced, to serve)
- Jasmine Rice (to serve)
Instructions
Steps
- Preheat your oven to 200°C (180°C fan or gas mark 6). Spread the peanuts on a baking tray and roast for 5 minutes until they turn golden brown. Allow them to cool slightly, then chop them roughly.
- Lower the oven temperature to 180°C (160°C fan or gas mark 4).
- In a large casserole dish, heat 2 tablespoons of coconut cream over medium heat. Add Massaman curry paste and fry for about 1 minute until fragrant.
- Incorporate the beef, stirring until it is well coated and sealed.
- Add the remaining coconut cream along with half a can of water, potatoes, onion, lime leaves, cinnamon stick, tamarind paste, brown sugar, fish sauce, and most of the chopped peanuts. Stir everything together.
- Bring the mixture to a simmer, then cover the dish and place it in the oven. Cook for about 2 hours, or until the beef is tender.
- Once cooked, sprinkle with sliced chilli and the remaining peanuts before serving with jasmine rice.