Beef massaman curry

Heat a frying pan and toast the peanuts for 5 minutes, allow to cool and then roughly chop. 

Open the can of coconut milk and scrape off the coconut cream. Add the cream into a heavy bottomed pan over a medium heat, (If using low fat coconut milk or it has not separated use 20ml vegetable oil).

Sear off the beef pieces in the pan until browned, then add the curry paste and cook for 2 minutes until the aromats are released.

Add the rest of the coconut milk, water, fish sauce, tamarind, sugar, cinnamon stick, kaffir lime leaves and half the peanuts and simmer for  approx. 1.5 hours or until the beef is tender. Top up the pan a little with water if needed. 

When the beef is ready add the potatoes cover and simmer for a further 15 minutes, then add the green beans and simmer for a further 5 minutes.  Check the potatoes and green beans are tender and season with further fish sauce if needed. Stir through the coriander.

Serve with Jasmine rice, pak choi and the remaining peanuts.