Step 1

Toss the beef in the five-spice powder to coat. Heat 2 tbsp oil of the in a large heavy-based pan or wok, add the beef in batches and cook for 2-3 minutes or until golden. Remove, place in a heatproof bowl and repeat with remaining beef. Set beef aside.

Step 2

Return pan to a medium heat, add remaining oil and onion. Cook, stirring occasionally, for 5 minutes or until soft.

Step 3

Add massaman paste, stir for 2 minutes more or until fragrant. Add coconut milk, stock, tamarind pulp, fish sauce and sugar and bring to the boil.

Step 4

Return beef to pan, reduce heat to low and simmer for 30 minutes.

Step 5

Add potato, carrot and peanuts, simmer for a further 30-40 minutes or until beef and potato are tender. Serve with steamed rice, garnished with extra peanuts and Thai basil leaves.