Massaman Beef curry
Massaman curry is Thailand's most Persian-inflected dish, where spices like cinnamon and peanuts create a sauce that's simultaneously sweet, savory, and complex. The technique of cooking beef low and slow in coconut cream tenderizes even tougher cuts while the fat carries every layer of flavor. Ground peanuts thicken the sauce naturally, replacing cream while adding richness and a subtle nuttiness that distinguishes this curry from its Thai counterparts.
Instructions
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..
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