Thai Massaman Beef Curry

For the paste, simply prepare the ingredients and blitz into a fine paste, leave covered in the fridge for up to a week.

For the curry, fry the beef in batches until nicely browned all over. Remove from the pan. In the same pan add the onion, spice paste and fry for 2 minutes to release the flavours. Add the coconut milk, 200ml of water, lime leaves, tamarind, cinnamon, sugar, fish sauce and red chilli, add the beef to the sauce and simmer with a lid on for 1 hour, stirring every so often. Now add the potatoes and a little more water if required and cook untul the beef and potatoes are tender. Serve with some jasmine rice and top the curry with roughly chopped peanuts and a little coriander.