PULLED BEEF MASSAMAN AND POTATO CURRY WITH BASMATI RICE

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, August 20, 2017.

Enjoy this wonderfully aromatic dish.

Ingredients

400g baby potatoes, scrubbed and cut in halves or quarters until they are roughly the same size
1 carrot, diced 2cm
1 brown onion, finely diced
½ teaspoon salt
1 clove garlic, minced
2 tablespoons ginger, finely grated
1½-2 tablespoons massaman curry paste
1 can coconut milk (shake well before opening)
500g pulled beef
1 cup chicken stock
1 tablespoon fish sauce
1 tablespoon soy sauce

large pot of salted water to the boil.
Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking
Cook potatoes and carrot in pot of boiling water for 8–10 minutes, until tender. Drain well and set aside.
Heat a drizzle of oil in a large, deep, fry-pan on medium-high heat. Cook onion and salt for about 3 minutes, until tender. Add garlic, ginger, curry paste and ¼ cup of the coconut milk and cook for 3-4 minutes, until fragrant.
Add pulled beef, remaining coconut milk and chicken stock to pan. Bring to a simmer and cook for about 8 minutes, breaking up beef with a wooden spoon, until thickened. Add fish sauce, soy sauce and cooked veggies and season to taste with salt and pepper.
While curry simmers, finely dice tomato and cucumber, finely slice spring onions and toss all in a shallow bowl with peanuts and a drizzle of olive oil. Season to taste with salt and pepper.
place ¾ cup cooked basmati rice into each bowl and top with plenty of pulled beef massaman and potato curry. Sprinkle with tomato, cucumber, spring onion and peanut mixture.