Fast Beef Massaman Curry

Halve lemongrass stalk lengthwise, store ½ in the fridge for another use. Remove 10cm root from lemongrass stalk and set aside. Finely chop or grate remaining lemongrass stalk, discarding the green end. Cut potato into 2cm pieces. Finely chop eschalot. Rinse and finely chop coriander stems and pick leaves. Finely grate ginger.

Heat a frypan over high heat and add ½ the oil, chopped lemongrass and beef. Cook for 5–6 minutes or until golden brown. Remove from pan and set aside. Wipe out pan.

Heat remaining oil in the frypan over medium heat. Add eschalot, ginger and coriander stems with a pinch of salt and cook for 3–4 minutes or until softened. Add curry paste and cook for 1–2 minutes or until fragrant and slightly darkened in colour.

Add potato, coconut milk and 125ml (1/2 cup) water to the pan and bring to a simmer. Reduce heat to low, cover with a lid, and gently simmer for 20 minutes or until potatoes are tender. Stirring occasionally to ensure potatoes don't stick to the bottom of the pan. While the curry is cooking, continue with step 5.

Bruise the reserved lemongrass root with the back of a knife. Place rice, lemongrass and 310ml (1¼ cups) cold water in a saucepan and bring to the boil. Cover, reduce heat to low and cook for 15 minutes or until rice is tender and cooked through. Fluff with a fork.

Return beef to curry and stir to warm through. Cut lime into wedges. Divide rice and curry between bowls. Top with peanuts and coriander leaves and serve with lime wedges.