This is a really hearty warming dish, I make no claims for it’s complete authenticity as had to change the recipe slightly to make it Slimming World friendly but it’s meat and potatoes in a spicy sauce and very easy to make. You can get Massaman curry paste in some supermarkets I got mine from Sainsburys and have seen it in other places the syn value varies so check with Slimming World website syn values if you aren’t sure the Sainsburys one is only 1/2 syn per tablespoon.
Coconut milk is high in syns too but 100ml is 4 1/2 syns and it freezes well so I get a 400ml can of light coconut milk and freeze it in 100ml portions in small plastic tubs so it’s economical as well. The fish sauce used is a Thai ingredient you only need a small amount and again it’s available in many supermarkets but if you can’t get it you can leave it out.
Massaman beef and potato curry

700g-1kg lean diced beef
2 large onions (sliced)
2 tbsp Massaman curry paste
100ml light coconut milk (see in notes above)
4 large potatoes (peeled and diced)
1 bag baby spinach (washed)
1 tbsp thai fish sauce
low calorie spray oil
Take a large ovenproof and hob safe casserole dish with a lid and place on the hob over a medium heat. Spray lightly with the oil and add the beef and onions and fry until the beef has slightly browned and the onions are soft.
Add the Massaman curry paste and fry for a few moments then add the beef stock and coconut milk  stir well and bring to a boil. Put on the lid and place in the oven at Gas 5 /190/375 and cook for one hour.
Take out of the oven and place back on the hob over a medium heat (be very careful the dish is HOT !!)
Remove the lid and add the diced potatoes, stir well leave to simmer for about 20-30 minutes until the potatoes are soft then stir in the bag of spinach which looks like a lot but it wilts down quite quickly.
Add the fish sauce and taste in case needs a little more or if not using the fish sauce taste as you may need a little salt.
Serves 4 generously at 1.5 syns per person.
750ml beef stock