Ingredients

• 450g lean beef or lamb strips
• 1 tablespoon rapeseed or olive oil
• 1 onion, peeled and sliced
• 2 tablespoons Massaman curry paste
• 1 x 400ml can coconut milk
• 2 tablespoons crunchy peanut butter
• 150ml good hot beef or lamb stock
• 1 tablespoon fish sauce
• 450g small new potatoes, unpeeled and cut into quarters
• 25g roughly chopped roasted unsalted peanuts, to garnish
• Large handful of freshly chopped coriander, to garnish (optional)

Method

• Heat the oil in a large non-stick pan, add the onion and cook for 2-3 minutes.
• Stir in the curry paste and cook for 1-2 minutes. Add the beef or lamb strips and cook for 2-3 minutes.
• Add the coconut milk, peanut butter, stock and fish sauce. Bring to the boil. Add the potatoes, reduce the heat, cover and simmer for 15-20 minutes, or until the potatoes are cooked. Season to taste.
• Garnish the curry with unsalted roasted peanuts and freshly chopped coriander (if used). Serve with boiled rice and seasonal vegetables.