1 tbs peanut oil
1kg beef chuck steak, cut into 4cm pieces
1 brown onion, cut into wedges
1 tbs finely grated ginger
1/2 cup (125ml) massaman curry paste
1 1/2 cups (375ml) beef stock
400ml can coconut milk
270ml coconut cream
2 star anise
2 cinnamon sticks
500g butternut pumpkin, cut into 3cm pieces
2 tbs finely grated palm sugar
2 tbs lime juice
1 tbs fish sauce
1/2 cup (70g) toasted peanuts
Coriander leaves, extra, to serve
Toasted coconut red rice
1/2 cup (40g) shredded coconut
1 cup (200g) red rice, rinsed, drained
2 cups (500ml) vegetable stock
1/2 cup coarsely chopped coriander
1/2 cup Thai basil leaves
Heat the oil in a large casserole pan over high heat. Add one-quarter of the beef, cook, turning, for 5 minutes or until brown all over. Repeat in 3 more batches with remaining beef.
Add the onion and ginger to the pan; cook, stirring, for 5 minutes or until onion softens. Add the curry paste; cook, stirring, for 2 minutes or until fragrant. Return the beef with the beef stock, coconut milk, coconut cream, star anise and cinnamon. Bring to the boil. Reduce heat to low; cook, covered, stirring occasionally, for 2 hours or until beef softens. Add the pumpkin; cook, uncovered, for 30 minutes or until beef is tender. Add the sugar, lime juice and fish sauce, stir to combine. Sprinkle with peanuts.
To make the toasted coconut red rice, heat a medium saucepan over high heat. Add the coconut, cook, tossing, for 1-2 minutes or until toasted. Transfer to a bowl. Add rice and stock with half the coconut. Bring to the boil. Reduce heat to low; cook, covered, for 35 minutes or until rice is tender and liquid is absorbed. Remove from heat. Set aside, covered, for 10 minutes to rest. Add coriander and basil and toss to combine. Sprinkle with remaining coconut.
Divide the rice and curry among serving bowls. Sprinkle with peanuts and extra coriander to serve.
1 tbs peanut oil