Massaman beef curry with potatoes (Kaeng matsaman)

1. Cut the beef shin into 4 cm cubes; peel the potatoes and cut them into large chunks, cut the onion into wedges; toast the peanuts in a dry frying pan.

2. Heat a little oil in a heavy-based pan, bring 5-6 tablespoons of the thick part of the coconut milk to the boil, then stir in the massaman curry paste and fry for 2 minutes.

3. Add the meat and coat it on all sides with the paste, then pour in the rest of the coconut milk and the water and simmer, covered, over low heat for 1.5 hours until the meat is tender.

4. Add the potatoes, onion and half the peanuts and cook for another 20-25 minutes until the potatoes are soft.

5. Season with the tamarind paste, palm sugar and fish sauce; the curry should be sweet, sour and salty at the same time.

6. Sprinkle with the remaining toasted peanuts and serve with jasmine rice or roti.

Tip: Massaman is the mildest of the Thai curries: Persian and Malay traders brought its spices (cinnamon, cardamom, cloves), so children love it too. It is even better the next day once the flavours have mingled; made with chicken thighs instead of beef, it is ready in 40 minutes.