85g unsalted peanuts, 400ml can coconut milk, 4 tbsp massaman curry paste (we used Bart), 600g stewing beef steak, cut into large chunks, 450g waxy potatoes, cut into 2.5cm chunks, 1 onion, cut into thin wedges
4 kaffir lime leaves (available from Thai shops or dried from supermarkets), 1 cinnamon stick, 1 tbsp tamarind paste, 1 tbsp palm or soft light brown sugar, 1 tbsp fish sauce, 1 red chilli, deseeded and finely sliced, Jasmine rice, to serve.
Step 1: 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.
Step 2: Heat 2 tbsp coconut milk (use the cream on top if there is any) 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.
Step 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 until the beef is tender.
Step 4: Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.
This recipe has been taken from BBC Good Food, full recipe and details can be found here: www.bbcgoodfood.com/recipes/beef-massaman-curry