A favourite in Thailand, this beef and potato curry is both tasty and nutritious and a great fusion between western influences and Asian culture.
Ingredients (Should serve 4 Adults):
- 650g trimmed chuck steak or gravy beef
- 1 cup of coconut cream
- 2 tablespoons of curry paste (massaman)
- 1 cup of stock (chicken or beef)
- 1/2 cup peanuts
- 2 tablespoons of oil (vegetable preferred)
- 2 peeled potatoes (medium size), cut into pieces around 3cm
- 1 stick of cinnamon
- 1 tablespoon of fish sauce
- 2 bay leaves
- 2 tablespoons of sugar (brown)
- steamed rice (jasmine or otherwise)
Method:
1. Start by heating the oil in a big saucepan over high heat until it is hot. Then add the beef and cook it while constantly serving until it looks even and brown. Put the beef on a plate. Put 2 tablespoons of coconut cream in the pan and cook around medium heat for twenty seconds or until its obviously hot. Add your curry paste and then cook the mixture for a minute, you will be able to tell its ready by the aroma it creates.
2. Put your beef back into the pan. Add the stock, potatoes, peanuts, cinnamon stick, coconut milk, sugar, bay leaves, fish sauce and whatever is left of your coconut cream. Stir the mixture until it is all combined.
3. Putting the heat on low, cover the mixture and simmer it while stirring occasionally for 1-2 hours or until the beef seems nice and tender. Serve with rice.