Massaman beef curry

Instructions

1. Heat peanut oil in a large heavy-based saucepan over medium-high heat. Cook beef, in batches, for 2–3 minutes or until browned, then transfer to a plate and set aside.
2. Lightly spray same pan with oil. Add eschallots and cook, stirring, for 5 minutes or until browned. Add curry paste and lime leaves and cook, stirring, for 1 minute or until fragrant. Return beef to pan, add carrots and stock and bring to the boil. Reduce heat and simmer, covered, for 1½ hours or until beef pieces are tender. Add coconut cream and fish sauce and simmer, uncovered, for 30 minutes or until thickened slightly. Serve massaman curry with fresh coriander leaves sprinkled on top and with a bowl of steamed jasmine rice and lime wedges on the side.