Ingredients
Beef600g stewing cut into strips
Coconut cream400ml can
Massaman curry paste4 tbsp
potatoes450g waxy
Peanuts85g
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
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.