“This recipe is perfect for batch cooking. Enjoy your meal hot and fresh from the oven then put the rest in the freezer. The key to this dish is a few tablespoons of palm sugar for caramelisation. Serve with fresh, crunchy green beans, broccolini and steamed rice.” - Matt Sinclair.
Pre heat oven to 160c. Place a large heavy based saucepan on a medium high heat. Once hot, add oil and fry off curry paste for 6-8 minutes until lightly caramelised and smelling sweet.
Add beef and coat in the curry paste. Continue to fry off and seal the beef for a further 5-6 minutes.
Sprinkle in palm sugar and cook for approximately 3-5 minutes to caramelise and deepen in colour. Once it has reached a deep red colour, add in fish sauce, tamarind, coconut cream, water, peanuts, shallots and a big pinch of salt. Add the potatoes and let it submerge into the liquid.
Stir all ingredients together, bring to a simmer. Once simmering, place lid on and put in the oven at 160c for approximately 3 hours.
After 3 hours, check tenderness of Beef – you should be able to cut with a spoon. Taste and adjust seasoning to suit. The taste should be mild spicy with a sweet, sour, salty balance.
Use a pot or microwave to steam greens, season with salt.
Garnish curry with coconut cream, shallot, peanuts and fresh coriander.