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Massaman beef curry
Massaman beef curry
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Prep Time:
15 minutes
Cook Time:
115 minutes
Total Time:
130 minutes
Indulge in a fragrant Massaman beef curry bursting with flavor.
Ingredients:
  • 27.60 gm vegetable oil
  • 600g diced beef chuck steak
  • 270ml can coconut cream, unshaken
  • 270ml can coconut milk, unshaken
  • 87.50 gm massaman curry paste
  • 4 cardamom pods, bruised
  • 1 cinnamon stick
  • 1 dried bay leaf
  • 300g sebago potatoes, peeled, cut into 2cm cubes
  • 8 pickling onions, peeled
  • 62.50 ml roasted unsalted peanuts
  • 36.60 gm fish sauce
  • 8.00 gm brown sugar
  • Steamed jasmine rice, to serve
  • Fresh coriander leaves, to serve
  • Lime wedges, to serve
Instructions:
  • In a large, heavy-based saucepan over medium-high heat, warm the oil until shimmering. Saute the beef, stirring occasionally, for 4 to 5 minutes until it is beautifully browned. Transfer the beef to a plate.
  • Lower the heat to medium. Spoon the rich top layer from the coconut cream and coconut milk into the pan. Stir and cook for 3 to 5 minutes until oil separates and rises to the surface.
  • Stir in the fragrant curry paste and cook for 2 to 3 minutes. Bring back the beef to the pan, along with cardamom, cinnamon, bay leaf, 1 cup cold water, and the rest of the coconut cream and coconut milk. Let it simmer gently for 1 hour until the meat is tender, stirring occasionally.
  • Combine potatoes, onions, and peanuts in the pot and simmer for 35-40 minutes, until onions are soft and potatoes are tender. Discard the cinnamon stick and bay leaf. Mix in fish sauce and sugar. Serve over rice in bowls, garnished with curry and fresh coriander. Accompany with lime wedges.

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