Slow-cooked, meltingly tender beef and a sprinkling of crunchy peanuts to finish – it’s curry heaven
Prep:15 mins
Serves 4
85g unsalted peanuts400ml can coconut milk4 tbsp massaman curry paste600g stewing beef steak, cut into large chunks450g waxy potatoes, cut into 2.5cm chunks1 onion, cut into thin wedges4 kaffir lime leaves (available from Thai shops or dried from supermarkets)1 cinnamon stick1 tbsp tamarind paste1 tbsp palm or soft light brown sugar1 tbsp fish sauce1 red chilli, deseeded and finely sliced, to servejasmine rice, to serve
STEP 1Heat 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.STEP 2Heat 2 tbsp coconut milk (use the cream on top if there is any) 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.STEP 3Stir 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.STEP 4Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.
