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Massaman curry
Massaman curry
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Delicious and comforting Massaman curry, a winter favorite!
Ingredients:
  • 9.20 gm vegetable oil
  • 1 brown onion, finely chopped
  • 175.00 gm massaman curry paste (we used Valcom brand)
  • 1 kg beef chuck steak, cut into 3cm cubes
  • 40.00 ml plain flour
  • 510.00 gm chicken style liquid stock
  • 375ml light & creamy coconut flavoured evaporated milk
  • 300g small chat potatoes, quartered
  • 48.80 gm fish sauce
  • 42.00 gm lemon juice
  • 16.00 gm brown sugar
  • Steamed jasmine rice, to serve
  • 125.00 ml fresh coriander, optional, to serve
  • 62.50 ml dry roasted peanuts, roughly chopped, optional, to serve
Instructions:
  • In a large non-stick saucepan over medium heat, heat oil. Sauté onion until soft, about 3 to 4 minutes. Stir in curry paste and cook until fragrant, about 1 minute. Add beef and mix well.
  • Sprinkle flour into the mixture and stir until well combined. Gradually pour in the stock and evaporated milk while stirring continuously. Turn up the heat and bring it to a boil. Add the potatoes and lower the heat to medium-low. Let it simmer uncovered for 1 to 1 hour 15 minutes until the meat is tender. Mix in fish sauce, lemon juice, and brown sugar. Serve over steamed rice and top with peanuts and coriander.

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