Jasmine rice, sliced chilli, coriander and peanuts, to serve
In this recipe (6 items)
Place all massaman paste ingredients in a food processor, blitz to a fine paste and set aside.
Pour the oil into the Le Creuset Casserole and place it over a medium-high heat. Toss the beef through the cornflour, then sauté in batches until well browned.
Return the beef to the Le Creuset Casserole and stir through the prepared curry paste. Cook, stirring, over a medium heat for 2 minutes until fragrant. Deglaze the pan with the beef stock and coconut milk, scraping the bottom to release all the stuck-on flavour. Turn the heat down to low and simmer, covered, for 1 ½ hours.
After 1 ½ hours, add the potatoes then transfer the pot to a preheated 170°C oven and continue to cook for 2 hours.
Season the curry to taste with brown sugar, lime juice and zest.
Divide the curry between serving bowls, garnish with chilli, coriander and peanuts and serve with fresh steamed rice. Enjoy
Tip: When a recipe calls for dusting meat in flour, it is a good idea to use a colander to shake off the excess. This eliminates excess flour from burning in the base of your pan and allows the meat to get a perfectly golden crust.