1 tbsp vegetable or peanut oil
800g beef chuck steak, cut into 4cm pieces
1 brown onion, finely chopped
¼ cup massaman-style curry paste
2 tbsp brown sugar
1 tbsp fish sauce
2 cinnamon sticks
1 large beef stock cube
400g kumara, peeled, cut into 3cm pieces
150g green beans, halved diagonally
50g sachet coconut milk powder
2 roma tomatoes, finely chopped
¼ cup shredded coconut, toasted
½ cup coriander leaves
Cooked jasmine rice, to serve
⅓ cup crushed nuts (peanuts)
Heat oil in a large saucepan over moderately high heat. Cook beef, in batches, for 3 minutes or until browned. Transfer to a heatproof bowl. Add onion to pan; cook and stir for 5 minutes or until soft. Add paste; cook and stir for 30 seconds or until fragrant. Add sugar, fish sauce, cinnamon, crumbled stock cute and 2½ cups water. Return beef to pan. Bring to the boil. Reduce heat to low; simmer, covered for 1¼ hours.
Add kumara to pan; simmer, covered, for 10 minutes. Add beans; cook and stir for 5 minutes more or until beef and vegetables are tender. Stir in coconut milk powder.
Combine tomato, coconut and coriander in a bowl. Divide rice among serving bowls. Top with curry and coconut mixture. Serve curry sprinkled with nuts.