Massaman Curry with Beef, Potatoes and Peanuts

• 2 tbsp Vegetable oil
• 2 medium Yellow onion
• 4 tbsp Massaman curry paste
• 800 g Beef stew meat
• 800 ml Coconut milk
• 2 tbsp Palm sugar
• 2 tbsp Fish sauce
• 2 tbsp Tamarind paste
• 600 g New potatoes
• 60 g Roasted peanuts
• 1 large Lime

1. Halve and thinly slice the yellow onion. Cut any larger new potatoes into bite-sized pieces so they cook evenly.
2. Heat the vegetable oil in a Dutch oven over medium heat. Add the onion and cook for 6 to 8 minutes, stirring, until softened and lightly golden.
3. Stir in the massaman curry paste and cook for 1 to 2 minutes until fragrant and the oil starts to separate slightly. Add the beef stew meat and turn to coat well in the paste.
4. Pour in the coconut milk, then stir in the palm sugar, fish sauce and tamarind paste. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 60 minutes, stirring occasionally to prevent sticking.
5. Add the new potatoes, return to a gentle simmer, then cover and cook for 25 to 35 minutes until the potatoes are tender and the beef is meltingly soft. If the sauce looks too thick, loosen with a splash of water; if too thin, simmer uncovered for a few minutes.
6. Roughly chop the roasted peanuts and stir most of them into the curry. Squeeze in lime juice to taste, then serve topped with the remaining peanuts.

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