Massaman Beef curry

• Peanuts3 oz
• Coconut cream1¾ cups can
• Massaman curry paste4 tbsp
• Beef1¼ lb stewing cut into strips
• Potatoes1 lb 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

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.

2. 2

   When cool enough to handle, roughly chop.

3. 3

   Reduce oven to 180C/160C fan/gas 4.

4. 4

   Heat 2 tbsp coconut cream in a large casserole dish with a lid.

5. 5

   Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed.

6. 6

   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.

7. 7

   Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.

8. 8

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