• Ingredients
    • 3 Chuck steaks
    • 30ml rapeseed oil
    • 1 jar 200g Masaman curry paste
    • 2 tins 400ml coconut milk
    • 3 cm piece of ginger, peeled and finely chopped
    • 1 small red chilli
    • 1 stick lemongrass
    • 1 beef stock cube
    • 200g baby new potatoes, cut in half
    • 60g dry roasted peanuts, chopped
    • 3 kaffir lime leaves
    • Coriander leaves, chopped
  • Method
    1. Cut the steaks into bite size chunks
    2. Heat the oil in a wok
    3. Add the chunks of steak and brown on all sides
    4. Add the curry paste and cook a few mins on a low heat
    5. Add the coconut milk, ginger, and whole chilli
    6. Snap the lemongrass in half and add to the wok and crumble over the stock cube
    7. Bring to the boil, lower the heat to a simmer and cook for 60 mins uncovered
    8. Stir while cooking
    9. Add the potatoes, peanuts and kaffir lime leaves to the wok and cook for a further 30 mins, stirring occasionally
    10. Serve topped with coriander and accompany with jasmine rice