Ingredients (serves 4)
- 85 g unsalted peanuts
- 400ml can coconut cream
- 4 tbsp massaman curry paste
- 600g beef, in cubes
- 4 potatoes
- 1 onion, chopped
- 4 kaffir lime leaves
- 1 cinnamon stick
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 1 red chilli, sliced, to serve
Method
- Heat oven to 200C, 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.
- 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, 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.
- Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.
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