Heat 1 tablespoon of vegetable oil in a large, deep pan over medium-high heat. Season 800g of diced beef chuck with salt and sear for about 3 minutes per side, until golden.
Add 3 tablespoons of massaman curry paste and 4 halved Asian red shallots. Cook for about 1 minute, until fragrant.
Stir in 250ml of coconut milk and 1 cup of water. Simmer gently for 30 minutes.
Add 2 potatoes, peeled and cut into 1½in / 4cm chunks, and 2 teaspoons of fish sauce. Simmer for another 30 minutes, until the beef is tender. Stir through 2 tablespoons of roasted peanuts.
