Beef Massaman curry
This slow cooked Thai curry is wonderfully rich and mild enough for the whole family to enjoy. Serve our beef massaman with jasmine rice to soak up the juices
- 600g stewing beef
- 400ml coconut cream
- 4 tbsp massaman curry paste
- 450g waxy potatoes
- sliced half an onion
- 4 lime leaves
- 1 cinnamon stick
- 1 tbsp tamarind paste
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- 75g roasted peanutschopped
- 1 red chillisliced
- jasmine rice
Method
step 1
Heat the oven to 180c/fan 160c/gas 4. Heat 2 tbsp coconut cream from a 400ml tin in a casserole dish. Add 4 tbsp massaman curry paste and fry for 1 minute, add 600g of stewing beef chunks and cook until coated and sealed.
Stir in the rest of the coconut with half a tin of water, 450g waxy potatoes, 1 halved and sliced onion, 4 lime leaves, 1 cinnamon stick, 1 tbsp tamarind paste, 1 tbsp palm sugar, 1 tbsp fish sauce and 75g chopped roasted peanuts.step 2
Bring to a simmer, cover and cook for 2 hours until tender. Sprinkle over a sliced red chilli and a handful of chopped roasted peanuts. Serve with jasmine rice.
