Shredded Beef Massaman Curry with Potatoes and Spinach

In a small saucepan, combine 150 g of uncooked jasmine rice with 225 ml of water and a pinch of salt. Bring to a boil over high heat, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.

While the rice cooks, peel 250 g of yellow potatoes and cut them into small 1.5 cm cubes. Shred 600 g of leftover cooked beef chuck roast (reserved from Day 1) into bite-sized pieces using two forks.

Open the 400 ml can of coconut milk without shaking. Spoon 3 tbsp of the thick coconut cream layer from the top of the can into a medium pot over medium heat.

Add 3 tbsp of Massaman curry paste to the coconut cream and fry, stirring constantly, for 2 minutes until fragrant and the red oil begins to separate.

Pour in the remaining coconut milk from the can. Stir in the diced potatoes, 1 tbsp of fish sauce, 1 tbsp of tamarind paste, and 1 tbsp of palm sugar. Bring to a simmer, cover, and cook for 12 minutes, or until the potatoes are fork-tender.

Stir the 600 g of shredded leftover beef into the curry and simmer uncovered for 3 minutes to heat the beef through.

Add 100 g of fresh baby spinach and stir for 1 minute until just wilted.

Divide the cooked jasmine rice between two bowls. Ladle the rich beef Massaman curry over the rice and garnish with 30 g of chopped roasted peanuts.