Masaman Curry of Beef

Adapted from Charmaine Solomon's "Asian Favourites" Masaman Curry Paste

Serves 6-8

750 g round steak or other stewing beef

1 teaspoon of salt

5 green bruised cardamom pods, bruising gently by pushing down on the pod with the flat side of a knife,

300mls water

2 × 200mls boxes of coconut milk

½ jar of Charmaine Solomon’s Masaman Curry Paste

4 large potatoes, peeled and large diced

4 Tablespoons roasted peanuts (leave out if allergies)

1 Tablespoon fish sauce

2 teaspoons brown or coconut sugar

basil leaves

Method:

Cut the beef into cubes and put it into a pan with the salt, cardamom pods, water and 1 box of coconut milk (wash the box out with ½ water). Bring to the boil and simmer, uncovered, until the beef is half-cooked. Remove the beef from the pan. Reserve the liquid in the pot.

Add the potatoes, the other box of coconut milk (wash the box out with ½ of water), sugar, peanuts and stir in the Masaman Curry paste into the reserved liquid, stirring gently until well mixed. Add the beef back into the pot.

Simmer until the beef is tender, adding small amounts of chicken or vegetable stock if the gravy becomes too thick.

Add fish sauce if salt is required. Add basil leaves before serving. Served with steamed rice.