Beef and Potato Massaman Curry with Roti

Steps

1. oven to 220°C. Bring a small pot of salted water to the boil.
2. Cook potatoes in pot of boiling water for 8-10 minutes, until tender. Drain well. While potatoes cook, finely dice onion and finely chop garlic. Cut mushrooms into quarters. Set all aside.
3. Heat a drizzle of oil in a medium pot on medium heat. Add onion, garlic and ginger and cook, stirring occasionally, for 2-3 minutes, until starting to soften. Add massaman curry paste and 2 tablespoons coconut cream and cook for 1 minute, stirring constantly, until fragrant.
4. Add beef to pot and break up using a wooden spoon. Add cooked and drained potatoes, remaining coconut cream, first measure of fish sauce, stock, mushrooms, peanuts and sugar.
5. Bring to a gentle boil, reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until sauce has thickened slightly and flavours have developed. Season to taste with second measure of fish sauce and lemon juice.
6. While curry cooks, wrap roti bread in foil and warm in the oven for 5-10 minutes. While roti warms, thinly slice spring onion on an angle and peel cucumber into long, thin ribbons, stopping when you reach the core (discard core and seeds).
7. spoon massaman curry into a bowl. Top with spring onion, cucumber and coriander. Serve roti bread on the side.