Massaman Curry

• 50ml vegetable oil
• 500g beef chuck steak, large diced
• 2 eschalots, cut into quarters
• 200g massaman paste
• 1.5l beef stock
• 1 tbsp palm sugar, finely grated
• 200ml coconut cream
• 2 large waxy potatoes, diced
• 50g peanuts, roasted)
• 100mL of coconut cream
• 2 sprigs coriander

#thermocooker #weeknightdinner

1. In your i-Companion XL with the Flat Base attachment, add your vegetable oil and set to 150oC with the lid off. Once hot, add your chuck steak and cook until golden brown. Add your eschalots and massaman paste and cook for a further 15mins at the same temperature. 2. Replace the Flat Base attachment with the Mixer attachment and then add your beef stock, palm sugar, coconut cream. Cook at 120oC on Speed 2 for 1.5 hours. 3. Add your potatoes, continuing to cook at the same temperature for a further 15mins. 4. Once potatoes are cooked, pour out into your desired serving dish (or individual bowls). Garnish with a drizzle of coconut cream, peanuts and coriander. Serve with rice.