| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 60 minutes |
| Serves | 4 |
| Cuisine | Thai |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 282 |
| Fat | 17.5g |
| Saturates | 2.8g |
| Protein | 28g |
| Carbs | 37.2g |
| Sugars | 3.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPreheat oven to 200°C/180°C fan / gas mark 6, pop the peanuts on a baking tray and roast for 5 minutes. Wait until they have cooled down, then crush into large chunks and set aside. Lower the oven to 180°C/160°C fan / gas 4
In a large pan with a lid, heat 2tbsp of the coconut milk. Add the curry paste, mix together for a few minutes. Stir in the beef, lightly fry until it is coated and sealed.
Next mix in the coconut cream, 150ml water, potatoes (cut into 2cm cubes), lime leaves, cinnamon, onion, tamarind sauce, sugar, fish sauce and most of the peanuts (leaving a few to sprinkle on top). Bring to simmering, cover and then pop it in the over for 2 hours until the beef is nice and tender.
Divide into dishes and top with the remaining peanuts, deseeded and sliced chili and serve with your choice of rice.
