60 grams unsalted peanuts
2 tablespoons Pic’s peanut butter
4 tablespoons Massaman curry paste
40 ml Pic’s peanut oil
600 grams stewing beef, (chuck steak works well)
400 grams waxy potatoes, cut into 2cm dice
1 can coconut cream
1 brown onion
3 kaffir lime leaves
1 cinnamon stick
1 tablespoon palm sugar
1 tablespoon tamarind paste
1 tablespoon Thai fish sauce
2 red chillies, deseeded and chopped
1 bunch coriander, roots left on, chopped
Heat oven to 180°C, then roast the peanuts on a baking tray for 5 minutes or until golden brown. Cool then roughly chop. Reduce oven to 160˚C.
Heat the Pic’s peanut oil in a large oven proof pan with a lid. Add the beef and brown well on all sides, then add the curry paste and sauté slowly for an extra 4 minutes.
Stir in peanut butter, the coconut cream, half a can of water, diced potatoes, onion, lime leaves, cinnamon, tamarind, palm sugar, fish sauce and half of the peanuts.
Bring to a simmer, then cover and cook slowly in the oven for about 2 hours until the beef is very tender.
Remove from the oven, sprinkle with chopped chilli, coriander and the remaining peanuts.
Serve with jasmine rice.