Beef Massaman Curry With Jasmine Rice - cooking recipe

Ingredients

1 3/4 lbs beef chuck steak, cut into 2-inch pieces
1 tbsp peanut oil
2 medium onions, cut into 12 wedges each
1/2 cup massaman curry paste
2 cups creamed coconut
2 None cinnamon sticks
3 None star anise
1/4 cup firmly packed light brown sugar
1 tbsp lime juice
2 tbsp fish sauce
2 medium potatoes, peeled and cut into 6 pieces each
1 1/2 cups jasmine rice
2 tbsp roasted salted peanuts

Preparation

Heat the oil in a Dutch oven on medium-high heat for 1 min. Using tongs, carefully place 1/2 the beef in the pan. Cook the beef for about 5 mins or until browned all over, turning the beef with tongs. Remove the beef from the pan with tongs or a slotted spoon and place in a medium bowl. Repeat with remaining beef.
Add the onion and curry paste to the pan and stir with a wooden spoon for about 5 mins or until the onion is soft. Stir in the creamed coconut, spices, sugar, lime juice, fish sauce and 1 1/3 cups water. Bring to a boil on high heat.
Return the beef and any juices in the bowl to the pan. Reduce the heat to as low as possible on the smallest burner or element. Cover and simmer for 1 1/2 hours.
Add the potatoes to the pan and simmer, covered, for a further 20 mins or until the potato and beef are tender when tested with a fork.
For the jasmine rice, place the rice in a strainer and rinse under cold running water until the water runs clear, then drain. Place the rice in a medium saucepan and add 2 1/4 cups water. Cover with a tight-fitting lid and bring to a boil on high heat. Reduce the heat to as low as possible. Simmer, covered, for about 8-10 mins or until the rice is tender. Remove from the heat. Let stand until ready to serve. Just before serving, fluff the rice with a fork.
Season the curry to taste. Discard the cinnamon sticks and star anise.
Sprinkle the curry with the nuts and serve with the rice.