Massaman curry with jasmine and pea rice

1 In a non-stick pan, heat oil over medium-high. Add shallots and cook for a few minutes. Add beef and brown, stirring continuously, until evenly coloured. Remove beef and shallots from pan and set aside.

2 To the pan, add half of the stock and heat. Stir in curry paste and cook for a minute to release the curry flavours and aromas.

3 Return beef and shallots to the pan. Add remaining stock, remaining curry ingedients and 1½ cups water. Stir to combine. Cover the pan, reduce heat to low and simmer, stirring occasionally, for 1½ hours.

4 Thirty minutes before serving, to a saucepan of boiling water, add rice. Cook for 15 minutes then add the peas. Cook for 5 more minutes and drain well.

5 Serve the curry with rice and fresh coriander.