MEDIUM - Peanuts and potatoes, along with coconut milk, complete the flavour spectrum and mellow the spicing of this traditional Thai beef curry. Choose a cut that will stand to to long cooking.
Thai Masaman Curry
An inexpensive cut of beef such as shin or gravy beef will give the best results in this delicious slow-cooked curry with peanuts and potatoes.
In a heavy-based pan, simmer 750g cubed, lean stewing beef in 250 ml coconut milk and 250ml water with 1 teaspoon salt for half an hour. Stir in half a jar of Charmaine Solomon's Thai Masaman Curry Paste and 200 ml extra coconut milk, 10 small new potatoes and 100g of roasted, skinned peanuts. Stir. Simmer uncovered till potatoes are done and beef is tender. Serves 6 with rice.
Ingredients - non GM canola oil, garlic, onion, spices (paprika, coriander, cumin, turmeric, fennel, cinnamon, cardamom, cloves, cayenne) sugar, tamarind, shrimp paste, galangal, ginger, kaffir lime, lemon, fish sauce, lemongrass and citric acid.