Peanuts and potatoes, along with coconut milk, round out the flavours and mellow the spicing of this traditional Thai beef curry. Medium hot.
Method
Simmer 750g cubed, lean stewing beef in 250 ml coconut milk and 250ml water with 1 teaspoon salt until half cooked. Add half the jar of 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
A blend of spices, canola oil, fresh coriander, onion, garlic, galangal, ginger, lemon grass, kaffir lime, spices, shrimp paste, cane and palm sugars, citric acid
