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Massaman beef curry on toasted coconut red rice
Massaman beef curry on toasted coconut red rice
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Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
200 minutes
Indulge in a delicious Massaman beef curry with toasted coconut red rice from taste.com.au and SunRice.
Ingredients:
  • 18.20 gm peanut oil
  • 1kg beef chuck steak, cut into 4cm pieces
  • 1 brown onion, cut into wedges
  • 20.00 ml finely grated ginger
  • 125ml curry paste
  • 375ml beef stock
  • 400ml can coconut milk
  • 270ml coconut cream
  • 2 star anise
  • 2 cinnamon sticks
  • 500g butternut pumpkin, cut into 3cm pieces
  • 40.00 ml finely grated palm sugar
  • 42.00 gm lime juice
  • 24.40 gm fish sauce
  • 70g peanuts
  • Coriander leaves, extra, to serve
  • 40g shredded coconut
  • 200g rice
  • 500ml vegetable stock
  • 125.00 ml coarsely chopped coriander
  • 125.00 ml Thai basil leaves
Instructions:
  • Sear the beef in batches in a large casserole pan with hot oil until browned all over, about 5 minutes per batch.
  • Sauté onion and ginger until softened, about 5 minutes. Stir in curry paste and cook until fragrant, about 2 minutes. Add beef, beef stock, coconut milk, coconut cream, star anise, and cinnamon. Bring to a boil, then simmer covered for 2 hours until beef is tender. Stir in pumpkin and cook uncovered for 30 minutes. Finish off with sugar, lime juice, and fish sauce. Serve sprinkled with peanuts.
  • Heat a medium saucepan over high heat and toast the coconut for 1-2 minutes until golden. Transfer to a bowl. Add rice, stock, and half of the toasted coconut to the saucepan and bring to a boil. Reduce heat, cover, and simmer for 35 minutes until rice is tender. Let it rest covered for 10 minutes, then add coriander and basil and toss before serving. Sprinkle with the remaining toasted coconut.
  • Ladle the fragrant curry over fluffy rice in individual bowls. Garnish generously with crunchy peanuts and fresh coriander right before serving.

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