Massaman Beef curry


  • 85g Peanuts
  • 400ml can Coconut cream
  • 4 tbsp Massaman curry paste
  • 600g stewing cut into strips Beef
  • 450g waxy Potatoes
  • 1 cut thin wedges Onion
  • 4 leaves Lime
  • 1 Cinnamon stick
  • 1 tbsp Tamarind paste
  • 1 tbsp palm or soft light Brown sugar
  • 1 tbsp Fish Sauce
  • 1 red deseeded and finely sliced, to serve chilli
  • to serve Jasmine Rice


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.