Name: Beef massaman curry
Prep time: 15 min
Cook time: 2 h 10 min
Total time: 2 h 25 min
Yield: 4
Cuisine: Thai
Ingredients: ½ cup plus 2 tbsp unsalted peanuts; 13.66 fl oz can unsweetened coconut milk; 4 tbsp massaman curry paste; 1 lb 5 oz beef stew meat cut into large chunks; 1 lb yellow potatoes cut into 1in chunks; 1 onion cut into thin wedges; 4 lime leaves (fresh or dried); 1 cinnamon stick; 1 tbsp tamarind paste; 1 tbsp palm or light brown soft sugar; 1 tbsp fish sauce; 1 red chile pepper deseeded and finely sliced, to serve; jasmine rice to serve

Beef massaman curry

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

2 hr 25 min total 15 min prep 2 hr 10 min cook 4 734 cal

Instructions

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1 Heat the oven to 400F/gas 6, then roast the peanuts on sheet pan for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce the oven to 350F/gas 4.
2 Heat 2 tbsp coconut milk (use the cream on top, if there is any) in a large Dutch oven with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated.
3 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, or until the beef is tender.
4 Sprinkle with the sliced chile pepper and remaining peanuts, then serve straight from the dish with jasmine rice.