Ingredients
• 1 1/2 tablespoons vegetable oil
• 600g diced beef chuck steak
• 270ml can coconut cream, unshaken
• 270ml can coconut milk, unshaken
• 1/4 cup massaman curry paste
• 4 cardamom pods, bruised
• 1 cinnamon stick
• 1 dried bay leaf
• 300g sebago potatoes, peeled, cut into 2cm cubes
• 8 pickling onions, peeled
• 1/4 cup roasted unsalted peanuts
• 1 1/2 tablespoons fish sauce
• 2 teaspoons brown sugar
• Steamed jasmine rice, fresh coriander leaves and lime wedges, to serve
Method
1. Heat oil in a large, heavy-based saucepan over medium-high heat. Cook beef, stirring, for 4 to 5 minutes or until browned. Transfer to a plate.
2. Reduce heat to medium. Spoon the thick top layer from coconut cream and coconut milk into pan. Cook, stirring, for 3 to 5 minutes or until oil separates and floats to the top.
3. Add curry paste. Cook, stirring, for 2 to 3 minutes or until fragrant. Return beef to pan. Add cardamom, cinnamon, bay leaf, 1 cup cold water and remaining coconut cream and coconut milk. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 1 hour or until meat is tender.
4. Add potato, onions and peanuts. Cook for 35 to 40 minutes or until onions are soft and potato tender. Remove and discard cinnamon stick and bay leaf. Stir in fish sauce and sugar. Spoon rice into bowls. Top with curry and coriander leaves. Serve with lime wedges.
