Thaiby TheMealDBMassaman Beef curryServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+85g Peanuts400ml can Coconut cream4 tbsp Massaman curry paste600g stewing cut into strips Beef450g waxy Potatoes1 cut thin wedges Onion4 leaves Lime1 Cinnamon stick1 tbsp Tamarind paste1 tbsp palm or soft light Brown sugar1 tbsp Fish Sauce1 red deseeded and finely sliced, to serve chillito serve Jasmine RiceStepsStep-by-step0 of 4 done1Heat 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 4.2Heat 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.3Stir 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.4Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.Source: TheMealDB
