Preparation

• 1
  Cut the stewing beef into large pieces, trimming off any fat.
• 2
  Peel the onions and slice fairly thickly. Peel the potatoes and halve or quarter to give large chunks.
• 3
  Finely chop the cashew nuts.
• 4
  Pour 40 ml of coconut milk into a large saucepan. Heat gently, stir in the Massaman curry paste and the cinnamon then cook for a minute or so.
• 5
  Add the beef, cooking and turning it for just a few minutes to lightly brown the meat.
• 6
  Stir in the prepared onion and potato then gradually stir in the rest of the coconut milk. Rinse out the can with 200ml of water and add to the pan.
• 7
  Crumble in the sugar, add the fish sauce, the juice of half a lime, the kaffir lime leaves, half of the chopped cashew nuts and then stir in the peanut butter. Bring to simmering point.
• 8
  Pour into the warmed slow cooker and cook on high for 3 hours, or on low for 5-6 hours, until the meat is really tender.
• 9
  Adjust the sauce if necessary, adding more water if it is too dry. If it is too thin, mix 2 tablespoons of cornflour with a little water and a splash of fish sauce and stir in.
• 10
  Deseed and chop the green chilli. Trim and halve the green beans. Stir both into the curry and cook for a further 10-15 minutes.
• 11
  Serve garnished with chopped red chilli, a little finely chopped coriander and the remaining chopped cashew nuts. Lovely served with jasmine rice.