Curry: Dice 400g beef chuck into 3cm cubes. Heat a large pot to high heat and add 1 tsp canola oil. Sear the beef for 2-3 minutes until browned all over. Remove and set aside. Dice 1 onion and slice 2 carrots and add to the pot over medium heat. Cook for 3-4 minutes until softened. Add 3 tbs massaman paste and cook for 1 minute. Add 1 x 400ml tin coconut milk, 1 cup beef stock, 1 tbs fish sauce and 1 tbs brown sugar. Add the beef back in and stir to combine. Reduce the heat to low, cover and cook for 1.5-2 hours until the beef is tender and pulls apart easily.

Rice: Cook 1 cup jasmine rice as per packet instructions.

Broccoli: Add 200g broccoli to a microwave safe bowl with a splash of water and cook for 3-4 minutes until just tender.

Serve: Spoon rice into bowls and ladle curry over the top. Serve with broccoli on the side and finish with fresh coriander and crushed peanuts.