Massaman Beef Bowl

• 350g beef chuck or braising steak, cut into 3cm chunks
• 160g jasmine rice
• 400ml light coconut milk
• 2 tbsp massaman curry paste
• 200g baby potatoes, halved
• 1 onion, cut into wedges
• 1 tbsp fish sauce
• 1 tsp brown sugar
• Juice of 1/2 lime
• 2 tbsp roasted peanuts, roughly crushed (optional)
• 1 tsp vegetable oil

1. 1

   Heat the oil in a heavy saucepan or casserole over medium-high heat. Pat the beef dry and season with salt. Brown in batches for 2–3 min per side until well coloured all over — don't rush this, it's where most of the flavour comes from. Set aside.

2. 2

   In the same pan, add the massaman paste and fry for 60 seconds until fragrant. Pour in the coconut milk and stir to combine, scraping up any browned bits from the base.

3. 3

   Return the beef to the pan. Add the potatoes, onion wedges, fish sauce, and sugar. Bring to a gentle simmer, cover, and cook on low heat for 30–35 min until the beef is tender and the potatoes are cooked through.

4. 4

   Cook the rice while the curry simmers: rinse until clear, add 320ml water and a pinch of salt, boil, cover, lowest heat 12 min, then steam off heat 5 min.

5. 5

   Taste the curry and finish with lime juice. Adjust fish sauce and sugar to balance. Serve over rice, scattered with crushed peanuts if using.