Preparation and cooking time: 40 minutes
- 50g thin cut British beef steaks, cut into 5cm strips
- 4tsp rapeseed oil
- 1 onion, peeled and sliced
- 2tbsp Thai Massaman curry paste or curry paste of your choice
- 400ml reduced calorie coconut milk
- 2tbsp crunchy peanut butter
- 150ml good hot beef or lamb stock
- 450g small new potatoes, unpeeled and cut into quarters
- Salt and freshly milled black pepper
- 25g roughly chopped roasted unsalted peanuts, to garnish (optional)
- Large handful of freshly chopped coriander, to garnish
- Heat half the oil in a large non-stick pan, add the onion and cook for 2-3 minutes.
- Stir in half the curry paste and cook for 1-2 minutes.
- Add the coconut milk, peanut butter and stock to the pan. Bring to the boil. Add the potatoes, reduce the heat, cover and simmer for 10-15 minutes, or until the potatoes are cooked.
- In a separate non-stick pan, heat the remaining oil, add the beef strips and the remaining curry paste. Stir-fry for 2-3 minutes and add to the coconut and potato mixture.
- Garnish the curry with unsalted roasted peanuts and freshly-chopped coriander. Serve with boiled rice, naan or flatbread and a selection of Indian relishes and chutneys and seasonal vegetables or a side salad.