Thai steak and potatoes
Ingredients (serves 4)
- 2 tablespoons vegetable oil
- 650g gravy beef or chuck steak, trimmed
- 1 cup coconut cream
- 2 tablespoons massaman curry paste (see related recipe)
- 1 cup coconut milk
- 1 cup chicken stock
- 1/2 cup unsalted roasted peanuts
- 2 medium potatoes, peeled, cut into 3cm pieces
- 1 cinnamon stick
- 2 bay leaves
- 5 cardamom pods, lightly crushed (see note)
- 2 tablespoons brown sugar
- 1 tablespoon tamarind concentrate (see note)
- 1 tablespoon fish sauce
- steamed jasmine rice, to serve
- Heat oil in a large saucepan over medium-high heat until hot. Add beef. Cook, stirring constantly, until evenly browned. Transfer to a plate. Add 2 tablespoons coconut cream to pan. Cook over medium heat for 20 seconds or until hot. Add curry paste. Cook for 1 minute or until aromatic.
- Return beef and juices to pan. Add coconut milk, stock, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.
- Reduce heat to low. Cover and simmer, stirring occasionally, for 1 1/2 to 2 hours or until beef is tender. Serve with rice.
- Note 1: Cardamom is the dried, unripened fruit of a ginger-like plant. The capsule-shape pods need to be squashed with the flat blade of a knife or pounded in a mortar and pestle (known as bruising) to expose the tiny, brown, aromatic seeds which are slightly pungent to taste. If the pods are unavailable, seeds and ground cardamom are readily available in the supermarket spice aisle.
- Note 2: The tamarind tree's fruit is a primary 'sour' flavouring. Tamarind pods are available, however tamarind paste (brown) and concentrate (black) are more convenient. Tamarind concentrate requires no preparation and provides a fruity, sour flavour with just a hint of sweetness. Lime juice is a suitable alternative.