Massaman Beef and Potato Curry

Ingredients

• 650 g braising beef, cut into 3cm chunks
• 4 tbsp gluten-free massaman curry paste
• 400 ml coconut milk
• 400 g baby new potatoes, halved
• 60 g roasted peanuts
• 2 tbsp gluten-free fish sauce
• 1 tbsp palm sugar or soft brown sugar
• 1 tbsp vegetable oil
• 300 g steamed jasmine rice

Method

1. 1

   Heat the oil in a large heavy-based pot, add the massaman paste and cook for 2 minutes until fragrant.

2. 2

   Add the beef and brown all over for 4–5 minutes, stirring to coat in the paste.

3. 3

   Pour in the coconut milk and 200ml water, bring to the boil, then reduce to a low simmer.

4. 4

   Cook, covered, for 25 minutes, then add the potatoes and cook for a further 20 minutes until both beef and potatoes are tender.

5. 5

   Stir in the fish sauce and sugar, adjusting to taste.

6. 6

   Scatter over the peanuts and serve with steamed jasmine rice.