Ingredients
- 2 tablespoons oil (vegetable oil)
- 1 kilogram beef chuck steak (trimmed and cut into 4 cm pieces)
- 1 onion, finely chopped
- 1/2 cup curry paste ( Massaman curry paste)
- 1 cups beef stock (375 ml)
- 400 ml coconut milk (canned)
- 1 cinnamon stick
- 450 grams potatoes (3 small Desiree potatoes, small and peeled and cut into 3 cm pieces)
- Roasted peanuts, chopped to garnish
- Red chillies, sliced to garnish
- Jasmine rice, steamed cook to serve
How to Make
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Step 1: Heat half the oil in a stockpot over a medium to high heat and add beef in four batches and cook, turning occasionally, for about 4 minutes, or until browned and then remove and reduce heat to medium.
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Step 2: Heat remaining oil in same pot and add onion and cook, stirring occasionally, until soft and then add paste and cook, stirring, for 1 minute, or until fragrant.
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Step 3: Return beef to pot with stock, milk and cinnamon stick and stir well and then bring to boil and simmer, covered, stirring occasionally, for 1 hour, 45 minutes and then add potatoes and simmer, covered, for 30 minutes and then remove lid and increase heat to medium and cook for about 15 minutes, or until sauce is slightly thickened.
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Step 4: Discard cinnamon stick and garnish with peanuts and chillies and serve with steamed jasmine rice.
We hope you enjoy this recipe!
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