Beef massaman curry

For the spice paste: Sauté all the ingredients in a dry wok until lightly browned.

For the spice powder: Toast each spice separately, then whiz them all together in a blender to a fine powder, then sieve.

Mix the paste mixture and spice powder together, then whiz in a blender to make a fine paste and set aside until required.

Heat enough oil for deep-frying in a large, deep pan. When it is hot (170–180C), add the potatoes and deep-fry until a light golden colour. Drain on kitchen paper and set aside until required.

Deep-fry the cubes of beef until sealed and coloured, then drain on kitchen paper and set aside until required.

Pour the coconut milk into a wok and bring to the boil, then reduce to a simmer and add the beef and ginger. Cook for 3–5 minutes over a low heat. Add the cardamom, peanuts and bay leaves and simmer for 10 minutes, then add the potatoes and onions.

Heat the 3 tablespoons of oil in a pan, add the spice paste and sauté, stirring regularly, until fragrant and it slowly starts to darken. Take care not to let it burn. When the paste is oily, hot and sizzling, season with the palm sugar. As the sugar begins to caramelise, add the fish sauce and tamarind water. The balance of sweet, sour and salty has to be tested by tasting.

Add the cooked paste to the beef and stir well. Stir in the pineapple juice and check the seasoning for the final time. Garnish with coriander sprigs and serve with rice.

Thai recipes .