Beef Massaman Curry

A warming curry infused with all the exotic flavours of Thailand.

Serves

Shemin’s Massaman Curry Paste

85g peanuts, unsalted

400ml tin coconut milk

600g stewing or braising steak (bite sized pieces)

450g floury potatoes

1 onion, cut into thin wedges

1 tbsp palm or brown sugar

1 tbsp fish sauce (optional)

Sliced fresh chilli

Jasmine rice, to serve

All ingredients are available to purchase in our Farm Shop

Preheat the oven to 200°C / 180°C Fan / Gas 6.
Roast the peanuts on a baking tray for 5 mins until golden brown. When cool, chop roughly.
Reduce the oven temperature to 180°C / 160°C / Gas 4.
Heat 2 tbsp coconut milk (use the cream on top if there is any) 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, sugar, fish sauce and most of the peanuts.
Bring to a simmer, then cover and cook for 2 hours in the oven until the beef is tender.
Sprinkle with sliced chilli and the remaining peanuts.
Serve with jasmine rice.