2 tbsp vegetable oil
1kg of chuck steak, cut into 5cm chunks
⅓ cup of Massaman curry paste
2 x 270ml cans of coconut milk
2 Desiree potatoes, peeled and cut same size as beef
6 small pickling onions or small salad onions, peeled and left whole
1 tbsp coconut sugar, or grated palm sugar
½ tsp fish sauce
Juice ½ lime
¼ cup crispy fried shallots
½ cup of peanuts, toasted and finely chopped
Coriander leaves, to garnish
Lightly season the beef with salt and pepper, and heat a pressure cooker or large heavy-based pot to a high heat. Add 1 tablespoon of oil to the pressure cooker or pot and in batches of about 3 pieces, sear the meat cubes all over until golden brown (about 3 minutes). Remove and place on a plate. Add the remaining oil and the curry paste and stir regularly for 1-2 minutes on a medium heat until it splits and is fragrant. Return the meat and coat in the paste and then add the potatoes and onions. Stir to combine and then add coconut milk. Close the lid and pressure-cook for 45 minutes*.
*If using a heavy-based pot instead of a pressure cooker, cook covered on a low heat for 3 hours.
Release the steam and open. Remove from the heat. Check seasoning and balance sauce out by adding the palm sugar, fish sauce and lime. Stir gently so as not to break up the meat and potatoes.
With a slotted spoon place the beef, potatoes and onions into a platter.
Pour the thick sauce over the meat and vegetables and sprinkle over shallots, peanuts and coriander.
Serve with steamed rice.