Massaman Beef Curry

Method

1. 1

   Heat the oven to 200C/180C fan/gas 6. Roast the peanuts on a baking tray for about 5 minutes until golden brown, then leave until cool enough to handle and roughly chop. Reduce the oven to 180C/160C fan/gas 4.

   Peanuts

   5 min timer
2. 2

   Heat 2 tablespoons of the coconut cream in a large lidded casserole dish. Add the massaman curry paste and fry for 1 minute until fragrant.

   Coconut creamMassaman curry paste

   1 min timer
3. 3

   Stir in the stewing beef and fry until well coated and sealed on all sides.

   Stewing beef

   5 min timer
4. 4

   Pour in the rest of the coconut cream along with half a can of water, then add the waxy potatoes, onion, kaffir lime leaves, cinnamon stick, tamarind paste, palm sugar, fish sauce and most of the chopped peanuts.

   Coconut creamWaxy potatoesOnionKaffir lime leavesCinnamon stickTamarind pastePalm or soft light brown sugarFish saucePeanuts
5. 5

   Bring to a simmer, then cover and cook in the oven for 2 hours until the beef is meltingly tender.

   120 min timer
6. 6

   Sprinkle over the sliced red chilli and the remaining peanuts. Serve straight from the dish with jasmine rice.

   Red chilliPeanutsJasmine rice