Ingredients
1kg leftover beef, cut into large chunks 
1 x 400g tin of coconut Cream,  
1 onion thinly sliced 
Garlic 4 cloves, finely chopped 
5cm piece of ginger, peeled and finely chopped 
2 cinnamon sticks 
3 star anise 
5 whole dried red chillies  
50g peanuts 
3 dried kaffir lime leaves 
1 tbsp fish sauce 
1 lime 
1 tbsp palm sugar or brown sugar 
90g Massaman curry paste

Method
Heat the oven to 160c.  Take a large spoonful of the coconut cream from the top of the tin, cover and put to one side.

Into a casserole dish add the beef, the rest of the tin of coconut cream, onions, garlic, ginger, cinnamon sticks, star anise and dried chillies and mix.  Cover and cook for 2½ hours.  Meanwhile put the peanuts on a small baking tray and cook for roughly 8 mins or until golden.  Leave to cool and when cool, crush - this can be roughly crushed, the different sizes of peanuts give interest. 

Put the remaining coconut cream in a frying pan cook for 5 minutes or so until the oil separates. Add the curry paste and fry for a couple of minutes.  Add 500ml of the cooking liquor, the roasted peanuts and kaffir lime leaves and beef and cook for 25 minutes.  You now need to season and balance so taste then add the fish sauce, ½ the lime juice, ½ tbsp palm sugar then taste again to balance.  To balance a Thai sauce it needs to taste sweet, sour, salty and hot - no one of those tastes should stand out, if it does balance it.  For instance if it is sour and sharp then add some more sugar until you are happy with the flavour. 

Serve with rice, I like Jasmin rice with this but whatever you have works.