Creamy Massaman Soup

• 1 tbsp olive oil
• 1 lb beef blade steak, trimmed, cubed
• 1/4 cup massaman curry paste
• 4 cups beef stock
• 1 x 14 oz can coconut milk
• 1 lb potatoes, peeled, chopped
• 3.5 oz vermicelli noodles
• None None Fish sauce, to taste
• None None Kaffir lime leaves, shredded, to serve
• None None Roasted peanuts, to serve

1. In a large, heavy-based saucepan, heat oil on high. Brown beef 3-4 minutes, turning. Set aside. Stir in curry paste and cook 1 minute, until fragrant.
2. Return beef to pan. Pour in stock and coconut milk. Bring to a boil, reduce heat to low and simmer, covered, 45 minutes, stirring occasionally.
3. Add potato. Simmer, covered, another 25-30 minutes, until beef and potato are tender.
4. Add noodles. Simmer 1-2 minutes, until noodles soften. Season with fish sauce to taste. Sprinkle with lime leaves and peanuts to serve.

olive oil, beef blade steak, curry paste, beef stock, coconut milk, potatoes, vermicelli noodles, sauce, lime leaves, peanuts

Taken from recipes-plus.com/api/v2.0/recipes/29821 (may not work)