Beef massaman curry
- 85g unsalted peanuts
- 400ml can coconut cream
- 4 tbsp massaman curry paste (we used Bart)
- 600g stewing beef steak, cut into large chunks
- 450g waxy potatoes, cut into 2½ cm chunks
- 1 onion, cut into thin wedges
- 4 kaffir lime leaves (available from Thai shops or dried from supermarkets)
- 1 cinnamon stick
- 1 tbsp tamarind paste
- 1 tbsp palm or soft light brown sugar
- 1 tbsp fish sauce
- 1 red chilli, deseeded and finely sliced, to serve
- jasmine rice, to serve
-
Prep: 15 mins
Cook: 2 hrs, 10 mins
Easy
Serves 4
- 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.