RECIPE: Thai beef massaman curry

Serves: 6

Curry paste:

2-6 large fresh red chillies, seeded and chopped (according to your taste)

4 cloves garlic, chopped

30ml (2 tbsp) coriander seeds, roasted and roughly chopped

15ml (1 tbsp) cumin seeds, roasted and crushed

2.5ml (½ tsp) ground nutmeg

3 coriander roots, chopped

15ml (1 tbsp) fish sauce

Other ingredients:

45ml (3 tbsp) oil

2 large onions, finely sliced

1kg stewing beef, cut into 2cm cubes

3cm fresh root ginger, peeled and grated

3-5 dried lime leaves

2 lemon grass stalks, halved

3 cloves

3cm cinnamon stick

5ml (1 tsp) salt

900ml hot water

1 x 400g can coconut milk

350g new potatoes

30ml (2 tbsp) tamarind water

5-10ml (1-2 tsp) palm or brown sugar

30ml (2 tbsp) chopped roasted peanuts

Method:

1) Combine the ingredients for the curry paste in a blender or spice grinder and set aside.

2) Heat the oil in a large pan and stir-fry the onions for 6-8 minutes until they begin to brown.

3) Add the meat and stir for a minute, then add the ginger, lime leaves, lemon grass, cloves and cinnamon stick. Stir again and add the salt and hot water. Bring to the boil, cover and cook over a medium heat for 1 hour, stirring frequently.

4) Add 60ml (¼ cup) coconut milk to the paste ingredients and blend until as smooth as possible.

5) Transfer the paste to a small pan and simmer, stirring frequently, for 8 minutes. Remove the lime leaves, lemon grass, cloves and cinnamon stick from the meat. Add the potatoes and stir in the paste, blending well.

6) Simmer uncovered for 5 minutes. Add the remaining coconut milk, tamarind water and sugar. Cook uncovered for 30 minutes.

7) Season to taste and serve garnished with the peanuts.

• Recipe from 'Classic Asian' by Sri Owen (Dorling Kindersley).