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PEEL the onion and potatoes. Click here to learn how to dice onions. CUT the potatoes and beef in larger pieces.
Massaman curry is mostly mild, but it's up to you if you chop up the red pepper with or without the seeds. CUT the pepper as fine as you can.
HEAT olive oil in a Dutch oven and saute the beef for a few minutes, until they become nicely browned. Add the diced onion, potato pieces, chopped red pepper, massaman curry paste and saute for another few minutes.
POUR in the coconut cream, cinnamon stick and lime leaves, put the lid on and turn down the heat. Let the curry simmer for about 2 to 2,5 hours. Meanwhile, roast the peanuts in a dry small skillet.
Roughly CHOP up half of the peanuts and add them to the curry after about an hour. REMOVE the lime leaves and cinnamon stick. Bring the curry to taste using honey, pepper and salt.
Serve with plain rice, bread and the rest of the roasted peanuts. Garnish with parsley if you like. Enjoy!