- Preheat the oven to 200°C / 180°C / Gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool, chop roughly. Reduce the oven temperature to 180°C / 160°C / Gas 4.
- Heat 2 tbsp coconut milk (use the cream on top if there is any) in a large casserole dish with a lid. Add Shemin’s Massaman Curry Paste and fry for 1 minute, then stir in the beef and fry until well coated and sealed.
- Stir in the rest of the coconut with half a can of water, the potatoes, onion, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hours in the oven until the beef is tender.
- Sprinkle with sliced chilli and the remaining peanuts. Serve from the dish with jasmine rice.
This wonderful rich and tasty beef curry recipe is infused with all the exotic flavours of Thailand.