Thai Massaman beef curry

1. Cook the beef in water with Thai galangal and Thai lemon leaves until tender. Drain and set aside. Boil the potatoes until half cooked, then drain and set aside.

2. Heat the corn oil in a pan over a low heat and add the Thai masaman curry, then stir in the coconut milk. Season with fish sauce, salt, oyster sauce, Thai tamarind pulp, Thai palm sugar and white sugar.

3. Add the cooked beef, red onion, peanuts and potato. Cook the curry until the potatoes are done.

4. Garnish with red chillies and coriander leaves. This curry tastes best if left overnight for the flavours to develop. Reheat thoroughly before serving.

Recipe courtesy: Chef Jaroon Somsit, The Royal Budha, Holiday Inn Al Barsha