THIS MONTH’S RECIPE comes from the chefs at Six Senses Samui in the Gulf of Thailand.
85g roasted cashew nuts
400ml coconut milk
4 tbsp mas-sa-man curry
600g stewing beef cheek, cut into large chunks
450g potatoes, cut into 2½ cm chunks
1 onion, cut into thin wedges
1 cinnamon stick
1 tbsp tamarind juice
1 tbsp palm sugar
1 tbsp fish sauce
Heat 2 tbsp of coconut milk in a pan with a lid. Add the curry paste and fry for one minute. Stir in the beef and fry until well coated and sealed. Stir in the rest of the coconut with half a can of water, the potatoes, onion, cinnamon, tamarind, sugar, fish sauce and bring to a simmer. Cover and cook for 2 hours in the oven until the beef is tender.
Sprinkle with cashew nuts, fried shallot, and serve with jasmine rice.