For the Massaman Paste:

1 red onion, chopped

3 mild red chilies (e.g., Fresno), roughly chopped

2 tsp ground coriander

2 tsp ground cumin

½ tsp ground cinnamon

½ tsp white pepper

3 garlic cloves, peeled

2 sticks lemongrass, finely chopped

1 tsp minced fresh ginger

1 tsp shrimp paste (optional)

3 tsp fish sauce

1 tsp brown sugar

Small bunch of fresh coriander (cilantro) stalks

½ tsp salt

For the Curry:

2 tbsp vegetable oil

1½ tbsp cornflour (cornstarch)

1 kg (2.2 lbs) braising beef (beef chuck), cut into chunks

¼ tsp salt

¼ tsp freshly ground black pepper

400 ml (1⅔ cups) beef stock

400 g (14 oz) canned coconut milk

500 g (1.1 lbs) baby new potatoes, halved if large

Juice of 1 lime

To Serve:

Steamed rice

Chopped fresh coriander (cilantro)

Chopped red chilies

Lime wedges

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For the Massaman Paste: Blend all paste ingredients in a food processor until smooth. Set aside.
For the Beef: Toss the beef chunks with cornflour, salt, and pepper to coat evenly.
Heat oil in a large pan over medium-high heat. Sear beef chunks until browned (5 minutes). Remove any excess browned bits from the pan.
Reduce heat and stir in the Massaman paste. Cook for 2-3 minutes, allowing the flavors to release.
Add beef stock and coconut milk, stirring to combine. Bring to a simmer, cover, and cook for 1 hour 45 minutes (or in the oven at 160°C/320°F). Scrape up any browned bits from the bottom of the pan.
Stir in halved potatoes, cover, and cook for another 25-30 minutes until the potatoes are tender.
Stir in lime juice and serve over steamed rice, garnished with fresh coriander, chopped red chilies, and lime wedges.

For a vegetarian version, substitute beef with cauliflower or sweet potato and use vegetable stock.

Add toasted cashews or peanuts for extra texture and flavor.

Sweet potatoes can be used in place of baby potatoes for a sweeter twist.

If you prefer a spicier curry, add more red chilies or chili flakes.