Ingredients: (Serves 4-6)
675 g/1� lb stewing steak
600 ml/1 pint/2� cups coconut milk
250 ml/8 fl oz/1 cup coconut cream
45 ml/3 tablespoons Mussaman curry paste
30 ml/2 tablespoons Thai fish sauce
15 ml/1 tablespoon palm sugar or light muscovado (brown) sugar
60 ml/4 tablespoons tamarind juice (tamarind paste mixed with warm water)
6 green cardamom pods
1 cinnamon stick
1 large potato, about 225 g/8 oz, cut into even chunks
1 onion, cut into wedges
50 g/2 oz/� cup roasted peanuts
Trim off any excess fat from the stewing steak, then using a sharp knife, cut it into 2.5 cm/1 inch chunks. Pour the coconut milk into a large, heavy pan and bring to the boil over a medium heat. Add the chunks of beef, reduce the heat to low, partially cover the pan and simmer gently for about 40 minutes, or until tender.
Transfer the coconut cream to a separate pan. Cook over a medium heat, stirring constantly, for about 5 minutes, or until it separates. Stir in the Mussaman curry paste and cook rapidly for 2-3 minutes, until fragrant and thoroughly blended.
Return the coconut cream and curry paste mixture to the pan with the beef and stir until thoroughly blended. Simmer for a further 4-5 minutes, stirring occasionally. Stir the fish sauce, sugar, tamarind juice, cardamom pods, cinnamon stick, potato chunks and onion wedges into the beef curry. Continue to simmer for a further 15-20 minutes, or until the potato is cooked and tender.
Add the roasted peanuts to the pan and mix well to combine. Cook for about 5 minutes more, then transfer to warmed individual serving bowls and serve immediately.
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