Beef massaman curry

Monday, 27 February 2017 - 11:47 | Views - 774

Ingredients

85g unsalted peanuts

400ml can coconut cream

4 tbsp massaman curry paste (we used Bart)

600g stewing beef steak

450g waxy potatoes

1 onion

4 kaffir lime leaves

1 cinnamon stick

1 tbsp tamarind

1 tbsp palm or soft light brown sugar

1 tbsp fish sauce

1 red chilli, deseeded and finely sliced, to serve

jasmine rice

Prep: 15 MINS
Cook: 2 HRS, 10 MINS

Method

1)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.

2)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.

3)Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.

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