Who doesn’t love a good curry, with all the condiments, mango chutney, cool natural yoghurt, fresh coriander, and a good it of spicy chillies. The peanuts are such a cool crunch too, and the white steamed rice is an indulgent padding. You can serve with brown rice as an alternative adding a bit of nuttiness to the dish.

Make a big batch and allow the flavours to infuse overnight. Save some for lunch the following day, tastes great after the  flavours have intensified.

beef curry with all the trimmings

Beef Massaman Curry

Serves 4

Prep time  20 minutes

Cooking time  1 hour 25 minutes

3 Tbsps olive oil

1 kg beef chuck steak, cut into large pieces or 1 kg lamb forequarter chops

400ml coconut cream

1/3 cup Massaman curry paste

1 onion, roughly chopped

500ml  chicken stock

3 large potatoes, peeled and cut into thirds

100g sugar snap peas, trimmed

Steamed  rice to serve

Natural yoghurt to serve

Mango chutney to serve

1/3 cup chopped peanuts to serve

Coriander sprigs to serve

1 red chilli, finely chopped to serve

Crispy shallots to serve

1 Heat 2 tablespoons of the oil in a frypan over medium high heat. Sear beef pieces for 1-2 minutes each side. Set aside.

2  Heat a large saucepan to medium high heat with remaining oil. Add 2 tablespoons of the coconut cream.  Cook for 30 seconds or till split, add curry paste and cook for 1-2 minutes, stirring constantly. Add onions and stir for 1 minute.

2 Add beef pieces and any juices to saucepan and stir to combine. Add stock and coconut cream and bring to the boil. Reduce heat  to medium low, cover and simmer for 40 minutes.

3 Add potatoes and cook for a further 35-40 minutes or until potatoes are tender. Add sugar peas and cook for 1 minute till tender.

4   Serve curry with steamed rice, yoghurt, chutney, sprinkle with peanuts, coriander and chilli.