Method:

1. Combine 1 cup each of coconut milk and water in a saucepan, place over high heat until boiling. Add beef and simmer for 20 mins or until the meat is tender.
2. While simmering meat, stir-fry massaman curry paste with oil over low heat until fragrant. Slowly add the remaining coconut milk, fish sauce, sugar and tamarind puree. Mix well.
3. Combine curry mixture into the meat and continue cooking over medium high heat. Bring to the boil before adding potatoes.
4. Continue simmering until potatoes soften. If too dry, some water can be added. Garnish with peanuts before removing from heat. Serve with rice.

Our friends at Wine Selectors suggest pairing this dish with a Shiraz.