Wagyu Beef Massaman Curry

Cooking Method

1. Preheat the oven to 160°C. Season the beef with salt and pepper. Pan fry in batches in hot oil until browned all over, remove and place in a casserole dish.
2. Using the same frying pan, sauté the onion in a little oil until almost fully cooked. Add a few tablespoons of coconut milk to the pan, then add the garlic, ginger and curry spices, and gently toss until fragrant.
3. Add half the can of coconut milk, then add the shrimp paste, lemongrass, chili, sugar, fish sauce and tamarind.
4. Put most of the peanuts in a blender with the remaining coconut milk (leave a few peanuts aside for garnishing). Blend until smooth and add to the curry sauce.
5. Add the diced potatoes to the casserole dish and pour the curry sauce over the top. Mix to coat the beef and potatoes. Rinse the coconut can with a little water and use this water to deglaze the sauce pan. Add this liquid to the casserole dish.
6. Cover with a disc of baking paper (cartouche), press down onto the meat and liquids (this will help trap and develop the flavours as it cooks). Cover with a tight-fitting lid and cook for 2.5 hours.
7. Adjust seasoning to taste. Serve with jasmine rice and garnish with fresh coriander and peanuts.