Thai Beef Massaman Curry

For 2 servings

• vegetable oil1 tbsp
• diced beef (stewing or braising steak)250 g
• onion, sliced1/2
• massaman curry paste1 tbsp
• coconut milk200 ml
• beef stock150 ml
• potato, peeled and cubed1
• fish sauce (halal certified, or soy sauce alt)1 tbsp
• brown sugar1 tbsp
• roasted peanuts, roughly chopped20 g

1. 1

   Heat the oil in a large pan over medium high heat. Add the beef and cook for 4 to 5 minutes, turning occasionally, until browned on all sides.

2. 2

   Add the onion and cook for 3 to 4 minutes until starting to soften.

3. 3

   Add the curry paste and stir for 1 minute until fragrant, keeping it moving so it does not catch and burn.

4. 4

   Pour in the coconut milk and beef stock, stirring well to combine with the paste.

5. 5

   Add the potato, fish sauce and brown sugar. Stir well and bring to a gentle simmer.

6. 6

   Cover with a lid, reduce the heat to low, and cook for 45 minutes to 1 hour, stirring occasionally, until the beef is tender and pulls apart easily and the potato is soft.

7. 7

   If the sauce looks too thin, remove the lid for the last 10 minutes to let it reduce.

8. 8

   Scatter with roasted peanuts before serving with rice.