Massaman Beef Curry

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July 9, 2020

Massaman Beef Curry 0 0 5 0

This can all be thrown in together but I find if turns out AMAZING if the beef is browned and then the curry paste and coconut milk is cooked before everything is chucked in together.

  • Prep: 25 mins
  • Cook: 8 hrs
  • 25 mins

    8 hrs

    8 hrs 25 mins

  • Yields: Serves 6

Ingredients

1 Tblspn oil

1kg beef chuck steak, cubed into 3cm pieces

1 brown onion, halved and thinly sliced

2 cans Maesri Masaman Curry Paste

2 garlic cloves, crushed

6-8 cardamon pods, bruised

1 large or 2 small cinnamon sticks

3 kaffir lime leaves, vein removed and chopped

1 x 400 ml + 1 x 270ml coconut milk

2 large potatoes, cubed

1/8 cup fish sauce

1 Tblspn tamarind paste

1 1/2 Tblspn lime juice + rind

Steamed rice

Chopped peanuts and coriander leaves. to serve

Directions

1Heat half the oil in the slow cooking (if you have a searing slow cooker, or use a frypan) over medium-high heat and cook beef, in batches until browned.

2Heat remaining oil and cook onion until almost softened, add garlic and cook 1 minute. Add to beef.

3Reduce heat, add both cans of paste and 400 ml can of coconut milk to slow cooker mix together and cook 5 minutes.

4Return beef and onion/garlic mix to the slow cooker and add cardamom pods, cinnamon stick, lime leaves, fish sauce, tamarind paste, 270 ml coconut milk and potatoes.

5Cook on low 8 hours.

6Discard cardamom pods and cinnamon. Stir through lime juice and serve on steamed rice topped with chopped peanuts and coriander.

Notes

1This can all be thrown in together but I find if turns out AMAZING if the beef is browned and then the curry paste and coconut milk is cooked before everything is chucked in together.

Submitted by Lisa Soligo

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