I often wonder if I ate enough potatoes I might actually turn into a chip; chips are amongst my top five of favourite foods. Lately though it's been eating and cooking a lot of Thai food and well, for the moment I haven't quite turned Thai yet and you know what, I've discovered its one of those foods which you don't get sick of cooking. Adding to our repetoire is this scrumptious Massamun Beef Curry; and yep it does have a sprinkling of potatoes in it to satisfy those potato cravings!
Heat 2 tbsp vegetable oil in a saucepan and lightly brown 2 finely chopped shallots for 2-3 minutes. Add 2tbsp massamun curry paste and 50g roasted unsalted peanuts and stir fry for 3-4 minutes. Add 500g diced chuck steak and cook for 4-5 minutes. Add 400g coconut milk, 150mL chicken stock, 2 tbsp fish sauce and 40g brown sugar. Simmer for 15 minutes or until the meat gets tender. Add 150g diced potato, 1 sliced onion and 2.5 tbsp of tamarind puree and cook for another 6 minutes until the potatoes are tender. Adjust to taste with extra fish sauce, sugar and tamarind puree.
Spoon into bowls and garnish with shredded kaffir lime leaves and chopped chilli.
There'll be one day when I'll actually make my own Massamun curry paste but for the moment I'm more than happy to buy the pre-made ones from the supermarket. In this instance, I've used the Valcom branded one and it tastes pretty good (being the first one I've tried and all). Have to say curries reheat and taste even better the next day so I was more than happy to sit behind my desk at work the next day and gobble this one up!