Prep Checklist
Ingredients (13)
- Peanuts85g
- Coconut cream400ml can
- Massaman curry paste4 tbsp
- Beef600g stewing cut into strips
- Potatoes450g waxy
- 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
Video Tutorial
Preparation & Cooking
Instructions (3 Steps)
0/3 completed
- 01
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.
- 02
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.
- 03
Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.
