Massaman Beef curry


85g Peanuts
400ml can Coconut cream
4 tbsp Massaman curry paste
600g stewing cut into strips Beef
450g waxy Potatoes
1 cut thin wedges Onion
4 leaves Lime
1 Cinnamon stick
1 tbsp Tamarind paste
1 tbsp palm or soft light Brown sugar
1 tbsp Fish Sauce
1 red deseeded and finely sliced, to serve chilli
to serve Jasmine Rice


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

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