Ingredients

• 2 tbsp sunflower oil
• 2 × 400ml tins coconut milk
• 100g/3½oz massaman curry paste
• 750g/1lb10oz ox cheek or braising steak
• cut into bite-sized pieces
• 3 tbsp smooth peanut butter
• 150ml/¼ pint chicken stock
• 250g/9oz baby new potatoes
• scrubbed and halved
• 1 red onion
• thickly sliced
• 1 fresh red chilli
• seeds removed and sliced
• 4 fresh Kaffir lime leaves
• 1 cinnamon stick
• 3 cardamom pods
• 2 tbsp tamarind paste
• 2 tbsp palm sugar or soft brown sugar
• 1 tbsp fish sauce
• plus extra to taste
• 2 limes
• juice of 1 and 1 cut into wedges to serve
• 3 tbsp chopped roasted peanuts
• to garnish
• small handful of Thai basil leaves
• to garnish
• cooked white rice
• to serve

Directions

• Preheat the oven to 160C/140C Fan/Gas 3.
• Heat the oil in a large
• lidded
• flameproof casserole over a medium–high heat. Once hot
• add 4 tablespoons of the cream from the coconut milk and all of the curry paste. Fry for 2–4 minutes
• stirring frequently
• until aromatic. Add the ox cheek
• stirring frequently
• and fry for another 4 minutes
• or until browned on all sides. Add the remaining coconut milk
• peanut butter
• stock
• potatoes
• onion
• most of the chilli
• lime leaves
• cinnamon
• cardamom
• tamarind
• sugar
• fish sauce and most of the lime juice. Bring to the boil and simmer for 2 minutes
• then remove from the heat.
• Cover with the lid and transfer to the oven to cook for 2½–3 hours
• or until the meat is meltingly tender.
• Taste and
• if necessary
• adjust the seasoning with more fish sauce and lime juice.
• Garnish the curry with the remaining sliced chilli
• peanuts and Thai basil and serve immediately
• with the rice and lime wedges on the side.