Massaman beef curry
2 tbsp peanut oil
400g brown onions, cut into thin wedges
1kg gravy beef, coarsely chopped
200g massaman curry paste
250ml coconut milk
250ml chicken stock
2 cinnamon sticks
2 dried bay leaves
600g coarsely chopped
70g roasted unsalted peanuts
2 tbsp brown sugar
1 tbsp fish sauce
⅓ cup lightly packed fresh coriander leaves
1 lime, cut into wedges
Heat half the oil in a large frying pan over medium heat; cook onion, stirring, for 10 mins or until browned lightly.
Remove from the pan and keep aside.
Heat remaining oil in same pan over high heat; cook beef, in batches, until browned.
Add paste; cook, stirring, 1 minute or until fragrant.
Transfer mixture to heavy-bottomed saucepan.
Add coconut milk, stock, cinnamon, bay leaves, potato and nuts to the pan.
Cook, covered, on low until beef is tender, about 2 hours.
Stir in sugar and sauce.
Serve curry topped with coriander; accompany with lime wedges.