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Beef massaman curry

Slow-cooked, meltingly tender beef and a sprinkling of crunchy peanuts to finish - it's curry heaven

  • Prep: 15 mins
    Cook: 2 hrs 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 734
  • Carbohydrates 38
  • Saturated Fat 21
  • Sugar 13
  • Protein 44
  • Fat 46
  • Fibre 3
  • Salt 1.87

Nutrition per serving

  • Calories 734
  • Carbohydrates 38
  • Saturated Fat 21
  • Sugar 13
  • Protein 44
  • Fat 46
  • Fibre 3
  • Salt 1.87

Ingredients

  • 85g unsalted peanuts
  • 400ml can coconut cream
  • 4 tbsp massaman curry paste (we used Bart)
  • 600g stewing beef steak, cut into large chunks
  • 450g waxy potatoes, cut into 2½ cm chunks
  • 1 onion, cut into thin wedges
  • 4 kaffir lime leaves (available from Thai shops or dried from supermarkets)
  • 1 cinnamon stick
  • 1 tbsp tamarind paste
  • 1 tbsp palm or soft light brown sugar
  • 1 tbsp fish sauce
  • 1 red chilli, deseeded and finely sliced, to serve
  • jasmine rice, to serve

Method

  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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