Fragrant Beef Massaman-Style Curry

Ingredients

• 1 kilogram chuck steak, cut into 4cm chunks
• 2 tablespoon vegetable oil
• 4 tablespoon massaman curry paste
• 800 millilitre coconut milk
• 250 millilitre beef stock
• 500 gram potato, cut into 4cm chunks
• 1 piece brown onion, cut into wedges
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1/2 cup roasted peanuts
• 1 piece lime, juiced

Instructions

1. 1Heat the oil in a large heavy-based pot over high heat and brown the beef in two batches, 4 minutes per batch.
2. 2Return all the beef to the pot, add the curry paste and stir for 2 minutes until fragrant.
3. 3Pour in the coconut milk and stock and bring to a gentle simmer.
4. 4Cover and simmer on low for 90 minutes, stirring occasionally.
5. 5Add the potato and onion wedges and simmer uncovered for 40 minutes until the beef and potato are tender.
6. 6Stir in the fish sauce, sugar, peanuts and lime juice, then taste and balance the seasoning.
7. 7Serve with jasmine rice. Freeze cooled portions for up to 3 months; thaw overnight and reheat gently in a saucepan, stirring, until piping hot.