Massaman Beef curry
Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.
Heat 2 tbsp coconut cream in a large casserole dish with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed. 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. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.
Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.
01 Information
Grade | Serving | Calorie | Prep Time | Cook Time | Total Time |
---|---|---|---|---|---|
Easy | 8 Servings | 344 Kcal | 10 Mins | 50 Mins | 60 Mins |
02 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
03 Method
-
Step85g Peanuts
-
Step400ml can Coconut Cream
-
Step4 tbsp Massaman Curry Paste
-
Step600g stewing cut into strips Beef
-
Step450g waxy Potatoes
-
Step1 cut thin wedges Onion
-
Step4 leaves Lime
-
Step1 Cinnamon Stick
-
Step1 tbsp Tamarind Paste
-
Step1 tbsp palm or soft light Brown Sugar
-
Step1 tbsp Fish Sauce
-
Step1 red deseeded and finely sliced, to serve Chilli
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Stepto serve Jasmine Rice