beef massaman curry

serves 6, takes 35 mins

1 ½ tbsp vegetable oil
2 onions, chopped
250g Thai jasmine rice
2 x 246g packs 3-step Thai massaman curry kit
400g new potatoes, cut into 2cm-thick slices
about 550g cooked roast beef, sliced into bite-sized chunks
175g pack baby corn and mangetout, corn halved lengthways

1 Heat the oil in a deep, lidded frying pan or wok and add the onions. Cook over a low heat for 10 mins until soft and lightly golden.

2 Meanwhile, bring a large lidded pan of water to the boil and add the rice. Cook for 10 mins, then drain, return to the pan and cover to keep warm.

3 Add the massaman paste to the onions, cook for 1 min, then add the sliced potato and stir until coated. Pour in the coconut milk, add the star anise, then increase the heat and bring to a simmer. Cover, and cook for 15 mins or until the potatoes are tender. Add the beef, corn, mangetout and 150ml water. Cover, reduce the heat and cook for 5 mins until the vegetables are cooked and the beef is heated through.

4 Top with the peanuts and serve with the rice alongside.