Ingredients:

2 tblspns vegetable oil
650g gravy beef, trimmed
1 cup coconut cream
2 tblspns massaman curry paste
1 cup coconut milk
1 cup chicken stock
1/2 cup unsalted roasted peanuts
2 medium potatoes, peeled, cut into 3cm pieces
1 cinnamon stick
2 bay leaves
5 cardamom pods, lightly crushed
2 tblspns brown sugar
1 tblspn tamarind concentrate
1 tblspn fish sauce
steamed jasmine rice, to serve

Serves: 4

Method:

Heat oil in a large saucepan over medium-high heat until hot. Add beef. Cook, stirring constantly, until evenly browned. Transfer to a plate. Add 2 tablespoons coconut cream to pan. Cook over medium heat for 20 seconds or until hot. Add curry paste. Cook for 1 minute or until aromatic.

Return beef and juices to pan. Add coconut milk, stock, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.

Reduce heat to low. Cover and simmer, stirring occasionally, for 1 1/2 to 2 hours or until beef is tender. Serve with rice.

Contributor: Cam