Massaman Beef Curry

• 300 g Jasmine rice
• 600 ml Water
• 1 large Yellow onion
• 1 tbsp Vegetable oil
• 80 g Massaman curry paste
• 800 ml Coconut milk
• 800 g Beef stew meat
• 1 piece Cinnamon sticks
• 2 pieces Star anise
• 600 g Yukon Gold potato
• 2 tbsp Tamarind paste
• 2 tbsp Fish sauce
• 1 tbsp Palm sugar
• 80 g Roasted peanuts

1. Rinse the jasmine rice until the water runs mostly clear, then tip into a saucepan with the water. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Take off the heat and leave covered for 10 minutes, then fluff with a fork.
2. Meanwhile, peel and thinly slice the onion. Peel the potatoes and cut into bite-sized chunks. Roughly crush the peanuts so you have a mix of small pieces and a few larger bits.
3. Heat the oil in a dutch oven over medium heat and cook the onion for 6 to 8 minutes until softened and lightly golden. Add the massaman curry paste and cook for 1 to 2 minutes, stirring, until very fragrant. Stir in about 200 ml of the coconut milk and cook for 2 minutes until the oil starts to separate slightly at the edges.
4. Add the beef and stir to coat in the curry paste. Pour in the remaining coconut milk, then add the cinnamon stick and star anise. Bring to a gentle simmer, cover slightly, and cook for 60 minutes, stirring occasionally, until the beef is starting to turn tender.
5. Add the potatoes and continue to simmer for 20 minutes, or until the potatoes are tender and the beef is very soft. If the curry thickens too much, loosen with a splash of water. Skim any excess oil from the surface if you prefer a lighter finish.
6. Stir in the tamarind paste, fish sauce and palm sugar, then simmer for 3 to 5 minutes until the flavours round out and the gravy looks glossy. Stir through most of the peanuts, reserving a little to sprinkle on top. Serve with the steamed jasmine rice.

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