Ingredients

• Beef chuck, cut into 4 cm cubes 700 g
• Coconut milk, canned 500 ml
• Massaman curry paste 4 tbsp (60 g)
• Potatoes, peeled, cut into chunks 3 medium (450 g peeled)
• Onion, cut into wedges 1 large (180 g)
• Roasted peanuts, unsalted 60 g
• Fish sauce 2 tbsp
• Palm sugar or light brown sugar 2 tbsp (25 g)
• Tamarind paste 2 tbsp (30 g)
• Cinnamon stick and green cardamom pods 1 stick, 4 pods
• Vegetable oil 1 tbsp
• Water 350 ml

Instructions

1. 1

   Heat the oil in a heavy pot over medium heat and fry the curry paste for 2-3 minutes, stirring, until fragrant.

2. 2

   Add 150 ml of the coconut milk and cook for 3 minutes until the oil starts to separate.

3. 3

   Add the beef and stir to coat, then add the rest of the coconut milk, the water, cinnamon and cardamom.

4. 4

   Bring to a boil, cover, lower the heat and simmer for 90 minutes, stirring now and then, until the beef is almost tender.

5. 5

   Add the potatoes, onion and peanuts and simmer uncovered for 30-35 minutes until the potatoes are soft and the sauce has thickened.

6. 6

   Season with the fish sauce, palm sugar and tamarind; the curry should taste sweet, salty and slightly sour. Remove the cinnamon stick.

7. 7

   Serve with steamed jasmine rice.