A traditional Thai dish in the Beef classification, featuring 13 distinct ingredients. Follow the measured proportions below for authentic results.
Ingredients
0/13 prepped- 85gPeanuts
- 400ml canCoconut cream
- 4 tbspMassaman curry paste
- 600g stewing cut into stripsBeef
- 450g waxyPotatoes
- 1 cut thin wedgesOnion
- 4 leavesLime
- 1Cinnamon stick
- 1 tbspTamarind paste
- 1 tbsp palm or soft lightBrown sugar
- 1 tbspFish Sauce
- 1 red deseeded and finely sliced, to servechilli
- to serveJasmine Rice
Preparation Instructions
Read all instructions before beginning prep work.
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.
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.
Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.
Video Demonstration
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