Submitted by Lisa Soligo
Massaman Beef Curry
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.
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
Instructions
- Heat 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.
- Heat remaining oil and cook onion until almost softened, add garlic and cook 1 minute. Add to beef.
- Reduce heat, add both cans of paste and 400 ml can of coconut milk to slow cooker mix together and cook 5 minutes.
- Return 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.
- Cook on low 8 hours.
- Discard cardamom pods and cinnamon. Stir through lime juice and serve on steamed rice topped with chopped peanuts and coriander.
Notes
- 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.
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Hi Pauline
Just wondering I am wanting to double the beef do I double everything? Also how about time do I increase that?
I was also hoping that you could tell me in another recipe it has 500g of meat and I wanted to triple … do I triple everything?
Thank you so much …. I am a huge fan of all your recipes and have all your books. I use your recipes at least twice a week!
Thanks again
Louisa
I’ve asked Lisa to pop by here to advise you on her recipe for sure 🙂
As for others it depends on the recipe but generally I wouldn’t triple everything etc just for extra meat or you’d end up with too much liquids. Many recipes will tolerate extra meat with little change or maybe 1/2 extra at most if that makes sense
I probably wouldn’t double everything as it makes quite a lot of sauce. I would probably add another can of paste, another 400ml coconut milk, extra potato and onion and adjust the spices according to taste. Doubling the spices may make it too strong, just extra of everything.
This recipe as is makes a large batch, a good 7-8 serves.
This was so delicious and my kids wolfed it down!! I added sweet potato and cauliflower to up the veggie content and used 400ml of coconut cream and 150ml coconut milk as that’s what I had on hand.
Made this today and everyone loved it. Couldn’t find kaffir lime leaves anywhere (despite being allegedly in stock at every woolies in a 15km radius) so went without but it was lovely. I was hesitant as the chuck beef I got from the butcher seemed to have a lot of connective tissue and fat in it, but this rendered really well. Nice warmth without being nuclear hot too.