Name: Beef massaman curry
Prep time: 20 min
Cook time: 375 min
Total time: 395 min
Yield: 1
Ingredients: 4.60 gm peanut oil; 800g gravy beef, cut into 4cm pieces; 1 brown onion, cut into wedges; 400ml can coconut milk; 270ml can coconut cream; 3 star anise; 2 cinnamon sticks; 2 large brushed potatoes, washed, peeled, quartered; 32.00 gm brown sugar; 42.00 gm lime juice; 24.40 gm fish sauce; 70g peanuts; Coriander leaves, to serve; Thinly sliced chilli, to serve; Steamed jasmine rice, to serve; Naan bread (optional), to serve; 2 tsp ground coriander; 2.50 gm ground cumin; 1/2 tsp ground cardamom; 1.25 gm ground cinnamon; 1 red onion, finely chopped; 3 long red chillies, seeded (optional), chopped; 4 garlic cloves; 1 stem lemongrass, pale section only, finely chopped; 20.00 ml fresh ginger, finely grated; 4 coriander roots, washed, chopped; 1.20 gm sea salt flakes

Beef massaman curry

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Prep Time:
20 minutes

Cook Time:
375 minutes

Total Time:
395 minutes

Whip up a flavorful Thai beef massaman curry for a taste of tradition.

Ingredients:

270ml can coconut cream
3 star anise
4.60 gm peanut oil
800g gravy beef, cut into 4cm pieces
1 brown onion, cut into wedges
400ml can coconut milk
2 cinnamon sticks
2 large brushed potatoes, washed, peeled, quartered
32.00 gm brown sugar
42.00 gm lime juice
24.40 gm fish sauce
70g peanuts
Coriander leaves, to serve
Thinly sliced chilli, to serve
Steamed jasmine rice, to serve
Naan bread (optional), to serve
2 tsp ground coriander
1/2 tsp ground cardamom
1.25 gm ground cinnamon
1 red onion, finely chopped
3 long red chillies, seeded (optional), chopped
4 garlic cloves
1 stem lemongrass, pale section only, finely chopped
20.00 ml fresh ginger, finely grated
4 coriander roots, washed, chopped
1.20 gm sea salt flakes

Instructions:

In a saucepan over medium heat, toast the ground coriander, cumin, cardamom, and cinnamon for 1 minute until fragrant. Then, transfer the toasted spices to a food processor along with onion, chili, garlic, lemongrass, ginger, coriander roots, salt, and 2 tablespoons of water. Blend until smooth to create the curry paste.
In a large frying pan over high heat, heat oil. Cook beef in 4 batches, turning, for 3 mins until browned. Transfer to a plate. Add onion to the pan with curry paste and cook, stirring, for 2 mins until fragrant.
Combine the curry paste mixture, beef, coconut milk, coconut cream, star anise, cinnamon, potato, and 1 cup (250ml) water in a slow cooker. Cook on high for 6 hours or low for 8 hours until the beef is tender.
Combine the sugar, lime juice, and fish sauce, then mix in the peanuts.
Divide the curry evenly into serving bowls, garnish with fresh coriander and sliced chili. Enjoy with rice and naan bread as desired.

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