Enjoy this warming curry on a cold night.
Ingredients
• 85g unsalted peanuts.
• 400ml can coconut cream.
• 4 tbsp massaman curry paste.
• 600g stewing beef steak, cut into large chunks.
• 450g waxy potatoes, cut into 2½cm chunks.
• 1 onion, cut into thin wedges.
• 4 wild lime leaves (available dried from supermarkets and sometimes known b a more derogatory name).
• 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.
• Heat oven to 200C/180C fan, 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.
• Heat 2tbsp coconut cream in a large casserole dish with a lid. Add the curry paste and fry for 1 minute, 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.
Source: www.bbcgoodfood.com
