Massaman beef curry — beef slow-braised in a rich, mild coconut curry with potatoes, peanuts and warm spices. Sweet, savoury and comforting over jasmine rice.
- 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
Tags:
CurryVideo
Preparation
- Heat the oven to 200C/180C fan/gas 6 and roast the peanuts on a tray for 5 minutes until golden, then roughly chop once cool. Reduce the oven to 180C/160C fan/gas 4.
- Heat 2 tbsp coconut cream in a large lidded casserole, add the curry paste, and fry for 1 minute, then stir in the beef and fry until coated and sealed. Stir in the rest of the coconut cream 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 in the oven for 2 hours until the beef is tender.
- Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.
