Ingredients
1kg beef (rump or topside) – thick slices 2cm x 3cm
2 tins (800ml) Mai Siam Coconut Milk
3 tbsp Mai Siam Massaman Paste
1/2 tsp Mai Siam Fish Sauce
30g palm sugar
3 tbsp raw peanuts (optional)
2 medium potatoes – cut into 4
10 -12 shallots
Cooking Method
Step 1
Peel the shallots and singe in a hot, dry wok. Remove and keep aside for later.
Step 2
Heat 1 tin of coconut milk in a pan or wok until the coconut oil starts to separate from the milk.
Step 3
Add 3 heaped tablespoons of paste (more for a stronger flavour) and mix the paste into the coconut milk to form a looser mixture. A little water will help to loosen the mixture.
Step 4
Then add half the beef and stir fry rapidly to seal. Repeat with the remainder of the beef
Step 5
When the beef is sealed, add the other tin of coconut milk, fish sauce and palm sugar and bring to the boil.
Step 6
Lower heat and simmer (with the lid off) until the meat is tender, adding a little water if it dries out.
Step 7
Add the peanuts, potatoes and shallots when the beef is nearly cooked.
Step 8
At this stage water can be added, if necessary, to make up the consistency of a thick gravy.
Step 9
Serve with jasmine rice.
