Prep + Cooking time = 2.5 hours
Massaman Beef | This is quite a spicy version of this soft, rich curry. For a milder version reduce the curry paste. Serve topped with a swirl of coconut cream, toasted peanuts and coriander leaves.
- ½ cup salted roasted peanuts, roughly chopped
- 2 x 270ml can coconut cream
- ½ cup of red curry paste
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons ground cardamom
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 800g chuck steak, or shin/gravy beef, cut into 2cm cubes
- 1 large onion, sliced
- 1 ½ cups beef stock
- 3 -4 waxy potatoes (500g) potatoes, peeled and cut into 3cm cubes
- 1 tablespoon fish sauce
- 1 tablespoon tamarind puree
- A few coriander leaves, to garnish
STEP 1 | Heat a small fry pan over medium-high heat and toast the peanuts until slightly blackened.
STEP 2 | Heat one can of coconut cream in a large enamel pot over medium high heat until it splits and looks curdled. Add the red curry paste and cook for 2-3 minutes, stirring frequently until aromatic. Stir in the ground spices and continue to cook for a further minute, before adding the beef and onion. Cook until meat is browned and coated in curry paste.
STEP 3 | Add the stock and mix well. Place the lid on the pot and reduce the heat to low. Simmer for 30 minutes. Remove the lid and simmer for a further hour or until the beef is falling-apart tender and the sauce is thick. Add the potatoes half an hour into this process.
STEP 4 | Stir in all but a tablespoon of the second can of coconut milk, fish sauce and tamarind and heat through.
STEP 5 | Serve topped with a swirl of the remaining coconut cream, toasted peanuts and coriander leaves.