Massaman Beef curry Recipe

Preheat your oven to 200°C/180°C fan/gas 6. Spread the peanuts on a baking tray and roast for about 5 minutes, until they turn a deep golden brown. Once cool enough to handle, roughly chop them. Reduce the oven temperature to 180°C/160°C fan/gas 4.

In a large casserole dish with a lid, warm 2 tablespoons of coconut cream. Add the Massaman curry paste and fry for 1 minute, until fragrant, then stir in the beef strips. Fry the beef until it's well coated and sealed on all sides. Pour in the remaining coconut cream along with half a can of water, then add the potatoes, onion, lime leaves, cinnamon stick, tamarind paste, brown sugar, fish sauce, and most of the chopped peanuts. Bring the mixture to a gentle simmer, then cover the dish and transfer it to the oven. Cook for 2 hours, until the beef is completely tender.

Once the curry is cooked, sprinkle it with the finely sliced red chili and the rest of the chopped peanuts. Serve it straight from the casserole dish with a side of jasmine rice.