Beef Massaman Curry With Coconut Sambal - cooking recipe

Ingredients

1 tbsp toasted coconut
1 tbsp dry-roasted peanuts, chopped
3 tbsp fresh cilantro leaves, torn
None None Beef Massaman Curry
1 tbsp vegetable or peanut oil
1 None Spanish onion, chopped
1/4 cup massaman curry paste
10.5 oz beef, cut into 1 inch pieces
2/3 cup canned coconut milk
1 None potato, peeled, chopped
1 None carrot, peeled, thickly sliced diagonally
7 oz fresh Hokkien noodles

Preparation

To make the coconut sambal, combine toasted coconut, peanuts and cilantro in a bowl. Set aside.
Heat oil in a saucepan over medium heat. Cook onion, stirring, for 3 mins, or until soft. Add curry paste and cook for 1 min, or until fragrant.
Add beef and cook for 5 mins, or until browned. Stir in coconut milk and 2/3 cup water. Cover and simmer, stirring occasionally, for 1 hour, or until beef is tender.
Add potato and carrot. Reduce heat to low and cover. Simmer gently, stirring occasionally, for 20 mins, or until vegetables are soft.
Soak noodles in boiling water for 3 mins then stir to separate strands. Drain. Sprinkle coconut sambal over curry. Serve with noodles.