Beef cooked until tender using Thai ingredients. This dish relies on a balance of layered flavours – spicy, sour and sweet.
- 750 chuck steak, cut into 5cm pieces (or cross-cut blade or gravy beef works well too)
- 2 tablespoons Massaman curry paste
- 1 small onion, coarsely chopped
- 1 cup coconut milk
- 1 cup water
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 1 bay leaf
- Splash of fish sauce
- 300g waxy potatoes, cut into large chunks
- 2 tablespoons unsalted roasted peanuts, coarsely chopped
- 2 tablespoons roughly chopped parsley
- Jasmine rice
Preheat the oven to 170°C.
Toss the beef in the Massaman curry paste. Place a large frying pan over a medium heat and add a dash of oil. Place in the onion and cook until soft but not coloured. Transfer to an ovenproof casserole dish.
Add another dash of oil to the frying pan and place in the beef, in batches, and brown on both sides. Transfer to the casserole dish as you go. Pour the coconut milk and water into the frying pan and allow to bubble up. Add the lime juice, sugar, bay leaf and fish sauce. Stir to combine, then pour over the beef.
Place on the lid and place in the oven to cook for 1 hour. Remove from the oven, taste for seasoning and add the potatoes. Cook for a further 1 1/2 hours until the beef is almost falling apart.
Serve Massaman beef curry topped with the peanuts and parsley. Add a bowl of cooked rice.