Massaman Beef curry
Beef · Thai classic.
Ingredients
- 85g Peanuts
- 400ml can Coconut cream
- 4 tbsp Massaman curry paste
- 600g stewing cut into strips Beef
- 450g waxy Potatoes
- 1 cut thin wedges Onion
- 4 leaves Lime
- 1 Cinnamon stick
- 1 tbsp Tamarind paste
- 1 tbsp palm or soft light Brown sugar
- 1 tbsp Fish Sauce
- 1 red deseeded and finely sliced, to serve Chilli
- to serve Jasmine Rice
Method
- Heat the pan — Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown.
- Prep and chop — When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.
- Heat the pan — Heat 2 tbsp coconut cream in a large casserole dish with a lid.
- Fry — Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed.
- Stir — Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts.
- Simmer — Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.
- Serve — Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.