Step 1

Preheat oven to 180°C or 350°F. Add chillies, lemongrass, unpeeled garlic cloves and shallots onto a baking tray. Bake 10 min or until garlic and shallots are soft. Peel when finished.

Step 2

Meanwhile, add whole cloves, cardamom pods, cinnamon stick, cumin seeds,coriander seeds and mace to mixer bowl. Dry fry 5 min/100°C or 212°F/speed 1/MC off.

Step 3

Mill 1 min/speed 8/MC on.

Step 4

Add oil, roasted garlic, chilli, shallots, lemongrass, coriander roots and stems, galangal, lime leaves and salt. Pulverise for 30 sec/speed 9/MC on. Scrape bowl down, add 30 g or 1 oz water and repeat only the pulverising (not the water content) 30 sec/speed 7/MC on twice.

Step 5

Remove to a sterilised jar or portion into 60 g or 2.1 oz lots.

Step 6

Without washing the bowl from making the curry paste, add dates and tamarind to mixer bowl. Chop 2 sec/speed 9/MC on. Scrape bowl down and repeat once.

Step 7

Add onion to mixer bowl. Chop 3 sec/speed 6/MC on. Scrape bowl down.

Step 8

Add massaman curry paste and 100 g or 3.5 oz coconut cream to mixer bowl. Cook 5 min/100°C or 212°F/speed 2/MC off.

Step 9

Add beef, remaining coconut cream, kaffir lime leaves, lemongrass, vegetable stock concentrate, cinnamon stick, bay leaf, cardamom pods and fish sauce to mixer bowl. Cook 60 min/100°C or 212°F/slowest speed/reverse/MC on.

Step 10

Check seasoning and adjust to taste. Cook 20 min/100°C or 212°F/slowest speed/reverse/MC off.

Step 11

Add potato to mixer bowl. Cook 20 min/100°C or 212°F/slowest speed/reverse/MC off. Tip: Put simmering basket on top of the mixer to avoid food splatter!

Step 12

Remove whole spices, stir through thai basil leaves and garnish with a few strands of thinly sliced kaffir lime leaves and peanuts.