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Spicy beef massaman
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Make mouthwatering Thai beef curry with aromatic spices.
Ingredients:
  • 1kg beef rump, cut into 4cm pieces
  • 36.80 gm vegetable oil
  • 3 x 270ml cans coconut cream
  • 32.00 gm brown sugar
  • 2 onions, cut into wedges
  • 500g chat potatoes, halved
  • 4 bay leaves
  • 6 cardamom pods (see note)
  • 60ml (1/4 cup) fish sauce
  • 40.00 ml tamarind concentrate (see note)
  • Coriander leaves, to serve
  • Fried Asian eschalots (see note), to serve
  • Roti, to serve
  • 1/2 tsp white peppercorns
  • 1/2 cinnamon quill, broken
  • 1/2 tsp cumin seeds
  • 20.00 ml coriander seeds (see note)
  • 2 long red chillies, (see note) seeded
  • 8 eschalots, halved
  • 3cm piece ginger, peeled, sliced
  • 1 stalk lemongrass, (see note) white part only, finely chopped
  • 8 cloves garlic, peeled
  • 40.00 ml roasted unsalted peanuts, plus extra, to serve
Instructions:
  • Toast peppercorns, cinnamon, cumin, and coriander in a frying pan over medium heat for 2 minutes until fragrant. Let it cool, then blend with the rest of the ingredients and 2 tablespoons of water in a food processor until a paste forms.
  • Coat beef in oil and sear in a hot shallow saucepan in two batches for 5 minutes each until nicely browned. Place the beef in a bowl.
  • Pour one can of coconut cream into the pan and stir over medium heat for 5 minutes, or until it takes on an oily appearance. Add the paste and continue stirring for 8 minutes until it becomes dry. Integrate sugar and cook for 3 minutes to caramelize. Reintroduce the beef to the pan along with the leftover coconut cream and remaining ingredients. Bring the mixture to a boil, then reduce the heat and simmer gently for 1 hour, or until the beef and potatoes reach desired tenderness. Garnish with coriander, fried onions, and extra peanuts before serving with roti.

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