Rich, gently spiced coconut curry with beef, potatoes and peanuts

$8.59/serving$8.64at the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• beef roast (stewing cubes)450 g
• jasmine rice1 cup
• curry paste (red or massaman)3 tbsp
• coconut milk (full fat)1 can
• yellow potato2 ea
• yellow onion1 ea
• peanuts1/4 cup
• fish sauce1 tbsp
• brown sugar1 tbsp
• cinnamon1/2 tsp
• lime1 ea

Method

1Brown the beef

• •Pat the stewing beef dry and season with salt.
• •Heat 1 tbsp oil in a heavy pot over medium-high heat.
• •Brown the beef 6 to 8 minutes, turning, until crusty on all sides.
• •Move the beef to a plate.

2Bloom the curry paste

• •Spoon the thick cream from the top of the coconut milk into the pot.
• •Add the curry paste and cinnamon and fry 2 minutes, stirring, until fragrant and the oil separates.

3Simmer

• •Return the beef with the rest of the coconut milk, 1 cup water, the fish sauce and brown sugar.
• •Cut the onion into wedges and add it.
• •Cover and simmer gently 40 minutes.

4Add the potatoes

• •Cut the potatoes into 1 inch chunks, skin on.
• •Add them with the peanuts and simmer uncovered 20 minutes until the potatoes are tender and the beef shreds easily.
• •Season to taste.

5Rice on

• •Meanwhile, rinse the jasmine rice under cold water until the water runs clear.
• •Add the jasmine rice to a pot with 1¼ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 12 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

6Plate

• •Spoon the rice into two bowls and ladle the curry over top.
• •Serve with lime wedges for squeezing.