• 4servings
  • 130minutes
  • 734calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, D, P
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 85g unsalted peanuts

  2. 400ml can coconut cream

  3. 4 tbsp massaman curry paste (we used Bart)

  4. 600g stewing beef steak , cut into large chunks

  5. 450g waxy potatoes , cut into 2 1/2cm chunks

  6. 1 onion , cut into thin wedges

  7. 4 kaffir lime leaves (available from Thai shops or dried from supermarkets)

  8. 1 cinnamon stick

  9. 1 tbsp tamarind paste

  10. 1 tbsp palm or soft light brown sugar

  11. 1 tbsp fish sauce

  12. 1 red chilli , deseeded and finely sliced, to serve

  13. jasmine rice , to serve

Instructions Jump to Ingredients ↑

  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.


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