Thai Massaman Beef Curry
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Thai Massaman Beef Curry
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| Servings | Prep Time |
| 6people | 20minutes |
| Cook Time |
| 40minutes |
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Ingredients
- 1tbsp Vegetable Oil
- 1 Brown OnionDiced
- 1/3cup Massaman Curry Paste
- 1kg Chuck Casserole Steakor Lamb shoulder if preferred. Cut into 3cm pieces
- 1Clove Garliccrushed
- 1tbsp Ground Ginger
- 400ml Coconut Milk
- 1 Cinnamon Stick
- 1 Long Red Chillithinly sliced
- 2 Bay Leaves
- 2tbsp Palm Sugar
- 2tbsp Lime Juice
- 1tbsp Fish Sauce
- 45g roasted peanutsunsalted
- 500g potatoespeeled & quartered
- Steamed Jasmine Riceto serve
- Corianderto garnish
Instructions
- Heat oil in pan over medium heat.
- Add onion and cook for about 5 minutes or until onion softens.
- Add massaman curry paste and cook for 1 minute or until fragrant.
- Add beef and cook, stirring, for 3-5 minutes or until browned.
- Add garlic and ginger and cook for 1 minute.
- Add coconut milk, beef stock, cinnamon stick, chilli, palm sugar, bay leaves, lime juice, fish sauce, peanuts and potatoes to the pan and bring to the boil.
- Reduce heat to simmer, cover and cook for 1.5 hours or until beef is tender. Alternately and the method I use is to place all contents into a pressure cooker and cook for 40 minutes.
- Steam rice and divide among serving bowls and top with curry and sprinkle with some coriander leaves to garnish.