2 1/2 cups coconut milkBring the coconut milk to a gentle boil in a large saucepan. Add the beef and simmer until tender depending on cut of meat could be an hour or more.
700 g stewing beef cut into large cubes
1 cup coconut cream
3 tbs Mussaman curry paste
2 tbs fish sauce
1 tbs palm sugar
4 tbs tamarind juice (used the paste - but go easy it can be sharp)
6 cardamom pods
1 cinnamon stick
225 g potatoes, cut into even-size
chunks (1 partly cook them)
1 onion, cut into wedges
50 g roasted peanuts (optional)
Put the coconut cream into a small saucepan and cook for 5-7 minutes, stirring constantly until it separates. Add the mussaman curry paste and fry until fragrant. Now add the fried curry paste to the pan containing the cooked beef.
Add the fish sauce, sugar, tamarind, cardamon pods, cinnamon stick, potato chunks and onion wedges. Simmer for 10-15 minutes or until the potatoes are cooked.
Add the roasted peanuts if using. Cook for a further 5 minutes.
Serve with boiled rice.
NOTE: BEST MADE THE DAY BEFORE SERVING
