1/2cupmassaman curry paste (or to taste)(or 125ml/140g)
1tspsea salt flakes
1 kgbeef chuckcut into small cubes approx 5cm
750gwaxy potatoesyou can peel but I don't
1bunchbasil or coriander to serve
Preheat oven to 170C/ gas mark 3.
Add tamarind paste and the sugar into a measuring jug then add the boiling water to reach 250ml. Stir to help dissolve the paste and sugar.
In a large casserole with a lid add just the cream that sits at the top of the coconut milk can. Then add the massaman curry paste, stirring every now and again, until bubbling - don't worry if it separate's a little.
Next, to the casserole add the contents of the jug (water, tamarind and sugar). Then add the rest of the coconut milk and the tsp of salt and stir it well. Finally add in the beef and the potatoes - make sure you've cut them into small chunks the same as the beef.
With the beef and potato now stirred in, allow it all to come to a bubble. As soon as it does, place the lid on the casserole and turn off the heat and transfer to the oven to cook for 2.5 hours or until the meat and potatoes are tender.
Serve with a sprinkle of coriander or thai basil alongside some poppadoms and naan or whip up some rice and enjoy!
Advance cooking without the potatoes
If you do this recipe in advance, leave the potatoes out so you cook them on the day.You can store the curry in the fridge for 1- 3 days (but make sure you let it cool first before putting in the fridge after cooking)Then 30mins before you want to eat your curry, preheat the oven to 200C/gas mark 6.Add the potato chunks to the pot of curry and place on the hob, add 250ml of boiling water and bring to a bubble.Place the lid on and into the oven for 30 minutes, or until the curry is bubbling and the potatoes are tender. Serve as above.
The curry should be reheated once only.
If you serve with rice and have leftovers it is possible to use again (but only reheat once).
To ensure you don’t get food poisoning (and I’ve had it from rice, believe me it’s not fun):
• Cool the rice as quickly as possible (ideally within 1 hour).
• Keep rice in the fridge for no more than 1 day until reheating.
• Ensure the dish is steaming hot all the way through.
• Do not reheat rice more than once.
Remember: never reheat if you didn’t store immediately in fridge
Freeze cooled curry in an airtight container for up to 3 months, defrost overnight in fridge before reheating as per recipe, above.