a basic masman that i’ve been told is better than most restaurant curries

500g scotch steak, in cubes/strips
various spices + curry powder
(cumin, paprika, pepper, turmeric, cayenne work well)
60ml oil
2 onions, chopped
2 tbsp masman curry paste
400ml can coconut milk
375ml carton of beef stock
2 tbsp lemon juice
1 tbsp fish sauce
1 tbsp brown sugar
750g potatoes (or sweet potato\pumpkin)
1 large carrot, cut into rounds
2 tbsp choppsed roasted peanuts

1.5 cups jasmine\basmati rice
1 tsp coriander stirred thru rice after cooking

toss the beef in the spices to coat. heat 2 tbsp oil in a large saucepan, brown the beef in this, then set aside and keep warm

in the empty pan, add the other 2 tbsp oil and the onion, stir until soft. add curry paste, cook for another 2 minutes

add stock, coconut milk, lemon, fish sauce, sugar and bring to the boil. add the beef and simmer on low heat for 30 minutes

add potato, carrot, peanuts and cook for another 30-40 minutes on medium heat - it needs to be hot enough to cook and soften the potato, but not so hot it burns to the pot. if the potato is not completely covered by the curry, add boiling water as needed

serve on rice, garnish with thai basil leaves and\or extra peanut if desired

from some book with my own bits added