Step 1

Heat the oil in a large heavy-based pan over medium-low heat. Add the onion and cook for 5 mins. Add massaman paste and cook for 1 min or until fragrant. Add the beef and cook, stirring, for 3 mins or until browned. Add the garlic and ginger and cook for 1 min.

Step 2

Add coconut milk, stock, cinnamon, chilli, bay leaves, palm sugar, lime juice, fish sauce, peanuts and potato to the pan and bring to the boil. Reduce heat to low. Cover and simmer for 1 1/2 hours or until the beef is very tender.

Step 3

Divide the steamed jasmine rice among serving bowls. Top with the curry and serve with coriander and lime wedges.