Massaman Beef curry
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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
Instructions
- Heat the oven to 200°C (fan 180°C) and roast the peanuts on a tray for about 5 minutes, until golden; roughly chop them once cool enough to handle. Turn the oven down to 180°C (fan 160°C).
- Heat 2 tablespoons of the coconut cream in a large lidded casserole. Add the curry paste and fry for a minute, then stir in the beef until well coated and sealed. Add the remaining coconut cream with half a can of water, along with the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce, and most of the peanuts. Bring to a simmer, cover, and cook in the oven for 2 hours, until the beef is tender.
- Scatter over the sliced chilli and the remaining peanuts, and serve straight from the dish with jasmine rice.
Adapted from TheMealDB and rewritten in our own words.