- Linga Longa Farm 800g Diced Beef
- ¼ cup unsalted peanuts
- 1 onion roughly chopped
- 400ml light coconut milk
- 115g massaman curry paste
- 450g potatoes cut into 2.5cm chunks
- 4 kaffir lime leaves
- 1 cinnamon stick
- 1 tbsp. tamarind paste
- 1.5tbsps. palm or brown sugar
- 1.5tbsps. fish sauce
- 1 red chilli, seeded, finely sliced to serve
Preheat oven to 200C or 180 fan. Place peanuts on a baking tray and roast in oven for 5mins, until golden brown. When cool enough to handle, roughly chop peanuts. Reduce oven to 180C or 160C fan.
Meanwhile, heat 2tbsp of coconut milk in a large flameproof casserole pan on high. Cook curry paste, stirring for 1 min, until fragrant. Add beef and cook, stirring, for 1-3mins, until well coated and browned. Stir in potato, onion, kaffir lime leaves, cinnamon, tamarind, sugar, fish sauce, 2tbsp of chopped peanuts, remaining coconut milk and 200ml water. Bring to a simmer. Cover and transfer to oven, cook for 1.5-2hours, until beef is very tender. Scatter sliced chilli and remaining chopped peanuts over curry. Serve with jasmine rice.