| Ingredient | Quantity | |
| 1 | Peanuts | 85g |
| 2 | Coconut cream | 400ml can |
| 3 | Massaman curry paste | 4 tbsp |
| 4 | Beef | 600g stewing cut into strips |
| 5 | Potatoes | 450g waxy |
| 6 | Onion | 1 cut thin wedges |
| 7 | Lime | 4 leaves |
| 8 | Cinnamon stick | 1 |
| 9 | Tamarind paste | 1 tbsp |
| 10 | Brown sugar | 1 tbsp palm or soft light |
| 11 | Fish Sauce | 1 tbsp |
| 12 | chilli | 1 red deseeded and finely sliced, to serve |
| 13 | Jasmine Rice | to serve |
Instructions
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.