Beef Massaman Curry

Beef Massaman Curry

Ingredients
85g unsalted peanuts
400ml can coconut cream
4 tbsp massaman curry paste (we used Bart)
600g stewing beef steak, cut into large chunks
450g waxy potatoes , cut into 2.5cm chunks
1 onion , cut into thin wedges
4 kaffir lime leaves (available from Thai shops or dried from supermarkets)
1 cinnamon stick
1 tbsp tamarind paste
1 tbsp palm or soft light brown sugar
1 tbsp fish sauce
1 red chilli , deseeded and finely sliced, to serve
jasmine rice , to serve

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.


PER SERVING
734 kcalories, protein 44g, carbohydrate 38g, fat 46 g, saturated fat 21g, fibre 3g, sugar 13g, salt 1.87 g