- 3 teaspoons dried chili flakes
- 1 teaspoon shrimp paste or anchovies
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon ground white pepper
- 1 small brown onion, chopped
- 3 garlic cloves, chopped
- 1 stem lemon grass, trimmed, white part chopped
- 3cm piece galangal or ginger, peeled, chopped
- 2 tablespoons peanut oil
- 500g gravy beef or chuck steak, trimmed
- 1 cup coconut cream
- 2 tablespoons massaman curry paste
- ½ cup beef stock
- ½ cup roughly chopped, roasted peanuts
- 2 medium potatoes, peeled, cut into 3cm pieces (or one potato and one sweet potato)
- 1 bay leaf
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- Blend, process or grind in a mortar and pestle all ingredients, with a tablespoon of cold water, until mixture forms a thick paste. Store paste in a clean, airtight jar in the fridge for up to a week.
- Heat oil in a large saucepan over medium-high heat until hot. Add beef. Cook, stirring constantly, until evenly browned. Remove. Add 2 tablespoons coconut cream to pan. Cook over medium heat for 20 seconds or until hot. Add curry paste. Cook for 1 minute or until fragrant.
- Return beef and juices to pan. Add coconut cream, stock, peanuts, potatoes, bay leaves, sugar, lime juice, fish sauce. Stir to combine.
- Reduce heat to low. Cover and simmer, stirring occasionally, for 1 to 1½ hours or until beef is tender. Serve with jasmine rice.