Beef massaman curry
Recipe type: Curries
Recreate hot nights in Thailand with this classic massaman curry with a divine rich coconut sauce and beef that falls apart at a mere touch.
- 60ml (1/4 cup) peanut oil
- 1.2kg gravy beef, fat trimmed, cut into 4cm pieces
- 1 large brown onion, finely chopped
- 195g jar massaman curry paste
- 3 garlic cloves, crushed
- 1 tbs finely grated fresh ginger
- 500g baby Cream Delight potatoes, peeled
- 375ml (1½ cups) beef stock
- 400ml can coconut milk
- 270ml can coconut cream
- 3 whole star anise
- 2 cinnamon sticks
- 3 kaffir lime leaves
- 2 tbs palm sugar
- 2 tbs lime juice
- 1 tbs fish sauce
- Roasted chopped peanuts, to serve
- Steamed rice, to serve
- Step 1:
- Heat 1 tbs oil in a heavy-based saucepan over high heat. Cook one-third of the beef, turning, for 3-4 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with remaining beef.
- Step 2:
- Heat remaining oil in the pan over medium-low heat. Cook the onion, stirring, for 5 minutes or until soft. Add curry paste, garlic and ginger. Cook, stirring, for 3 minutes or until aromatic. Add beef, potato, stock, coconut milk, coconut cream, star anise, cinnamon and kaffir lime leaves. Bring to the boil. Reduce heat to low and simmer, covered, for 2¾ hours or until beef is almost tender.
- Step 3:
- Uncover. Cook, stirring occasionally, for 1 hour or until beef is tender. Stir in the sugar, lime juice and fish sauce and simmer for 15 minutes or until the sauce thickens. Transfer to a bowl. Top with peanuts and serve with rice.