This delicious curry is the perfect warmer – the potatoes within the curry makes it a meal in itself. Add cubed butternut squash and green beans to make it go a little further.
Preparation Time: 25 minutes Cooking Time: 1 hour 20 minutes Serves: 4 Ingredients 2 tbsp rice bran oil 4 shallots, sliced 600g stewing steak, cubed 400ml coconut milk 4 tbsp massaman curry paste 6 cardamom pods, lightly crushed 2 cinnamon sticks 2 tbsp fish sauce 2 tsp tamarind paste 200ml water 1 tbsp palm sugar 75g natural peanuts, toasted and roughly chopped 300g baby new Charlotte potatoes, a wedge of fresh lime and baby herbs to garnish.
Method 1) Heat the oil in a large pan and add the shallots. Cook until soft but not coloured.
2) Remove from the pan, add a little more oil and cook the beef until lightly coloured (you may need to cook the beef in a few batches). Remove the cooked beef from the pan.
3) Add 1 tbsp of the coconut milk to the pan and add the curry paste. Stir and cook for 3 minutes until all the aromas are released.
4) Return the beef and shallots, stirring to coat the meat with the paste.
5) Add the remaining coconut milk, cardamom, cinnamon, tamarind paste, water and palm sugar to the pan. Bring to a gentle simmer then cover and cook for 1½ hours.
6) Add the potatoes and peanuts and cook for a further 30 minutes or until the meat and potatoes are tender.
7) Serve sprinkled with the remaining peanuts, a wedge of lime and a generous sprinkling of baby herbs.