- Serves 4
- 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
- Cut the steaks into bite size chunks
- Heat the oil in a wok
- Add the chunks of steak and brown on all sides
- Add the curry paste and cook a few mins on a low heat
- Add the coconut milk, ginger, and whole chilli
- Snap the lemongrass in half and add to the wok and crumble over the stock cube
- Bring to the boil, lower the heat to a simmer and cook for 60 mins uncovered
- Stir while cooking
- Add the potatoes, peanuts and kaffir lime leaves to the wok and cook for a further 30 mins, stirring occasionally
- Serve topped with coriander and accompany with jasmine rice
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