Beef massaman curry

• unsalted peanuts↗85g g
• can coconut milk↗400ml ml
• massaman curry paste↗4 tbsp tbsp
• stewing beef steak↗600g g

  cut into large chunks

• waxy potatoes↗450g g

  cut into 2.5cm chunks

• onion↗1

  cut into thin wedges

• kaffir lime↗4

  leaves (available from Thai shops or dried from supermarkets)

• cinnamon stick↗1
• tamarind↗1 tbsp tbsp

  paste

• palm or soft light brown sugar1 tbsp tbsp
• fish sauce↗1 tbsp tbsp
• red chilli↗1

  deseeded and finely sliced, to serve

• jasmine rice↗

  to serve

Step-by-step instructions

1. 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. 2

   Heat 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.

3. 3

   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.

4. 4

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