Fresh, vibrant, refreshing flavors of Thailand! This curry is satisfying, hearty, and at the same time light and so delicious! All you need is a vibrant cocktail and pretend that you are sitting on one of the gorgeous beaches of Thailand!

Cheers and Enjoy!

Adapted from BBC Food



  • 3 Oz. unsalted peanuts
  • 14 Oz. can coconut milk
  • 4 tablespoons massaman curry paste
  • 1.5 Pound stewing beef steak, cut into 1 In. chunks
  • 1 Pound waxy potatoes, cut into 1 In. chunks
  • 1 Onion cut into thin wedges
  • 4 Kaffir lime leaves
  • 1 Cinnamon stick
  • 1 Tablespoon tamarind paste
  • 1 Tablespoon palm or soft brown sugar
  • 1 Tablespoon fish sauce
  • 1 Red chilli, deseeded and finally sliced, to serve
  • Jasmine rice, to serve


    • Heat oven to 400 F, then roast the peanuts on a baking tray until golden brown. When cool enough to handle, roughly chop. Reduce oven to 350 F’.
    • Heat 2 Tablespoons coconut milk in a large casserole dish with a lid. Add curry paste and fry for 1 minute, then stir in the beef and fry until well coated and sealed.
    • Stir in the rest of the coconut milk with a half can of water, the potatoes, onion, lime leaves, cinnamon, tamarind paste, sugar, fish sauce and the most of the peanuts. Bring to a simmer, then cover and cook for 2 hours in the oven until the beef is tender.
    • Sprinkle with sliced chili and the remaining peanuts, then serve straight from the dish with Jasmine rice.

          If you decide to make this fabulous recipe and need quality local meat that makes you feel good and complete, check out our online store for the products we offer. You can use Osso-Bucco, Stew meat, or Roast.

          Happy cooking!


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