One of my all-time favourite Thai curries – rich, creamy, mellow, nutty – absolutely delicious!
This cheat’s version is ready in less than 30 mins. Just be sure to use a good quality Thai curry paste!
Neutral oil, to fry 8 tbsp massaman curry paste (I used Nittaya) 2 tins coconut milk 250ml water 2 tbsp brown tamarind paste 2 tbsp soft brown sugar 1 tbsp fish sauce 2 onions, cut into thin wedges 450g potatoes, peeled and cut into 2.5-3cm chunks 150g cherry tomatoes 450-500g sirloin steak, thinly sliced Handful of peanuts, to serve Coriander leaves, to serve
Drizzle some oil into a pan over a medium heat. Add the curry paste and fry for a few moments until aromatic Stir in the coconut milk, water, tamarind, sugar and fish sauce. Add the potatoes and simmer for around 10 minutes until slightly softened Add the onions and tomatoes and simmer for a further 10 minutes or until the potatoes are cooked. Add the steak and cook for a couple of minutes until just cooked, stirring occasionally. Taste the sauce and add any extra fish sauce, salt or sugar as needed. Serve scattered with peanuts and coriander. Delicious with:
Ingredients
Instructions