- 1Mix 1 cup coconut milk and 1 cup water in a large saucepan and bring to the boil over medium heat. Add the meat, return to the boil, then simmer for 15 minutes or until the meat is tender.
- 2Meanwhile, stir-fry massaman paste with 1 cup coconut milk over low heat until fragrant. Turn up the heat, stir in the fish sauce, palm sugar and tamarind puree until well combined.
- 3Add the curry mixture to the beef. Bring to the boil, then add potatoes and onion, continue cooking until potatoes soften and onions are cooked. Garnish with roasted peanuts, if desired, and serve with steamed rice.