1 x Marion’s Kitchen Thai Massaman Curry, which includes:
– MASSAMAN CURRY PASTE
– COCONUT MILK
– DRIED HERBS & CHILLI
1 tbsp vegetable or canola oil
800g (about 1.7 lb) stewing beef (e.g. chuck, brisket, gravy beef), cut into 3cm (about 1 inch) cubes
2 medium potatoes, quartered
1 onion, peeled, cut into large chunks
Heat oil over medium heat and fry my MASSAMAN CURRY PASTE for about a minute or until it starts to smell yummy. Add beef and cook for about 3 minutes until it starts to change colour.
Now’s the time to pour in the creamy COCONUT MILK and ½ cup of water.
Stir through those fragrant DRIED HERBS & CHILLIES.
Add in the PEANUTS along with your potatoes and onion. Cover with a lid, turn the heat to low and simmer for 2 hours until beef is soft and tender. Remove the lid and simmer for another 10 minutes to thicken slightly.