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Culinary Explorer
Beef massaman curry
You know that feeling when you take a bite of something and it just melts in your mouth? Well, that's exactly what happens with this curry.
let me break it down for you! ♥♥♥
Ingredients
85g unsalted peanuts (roast 'em till they're golden brown!)
400ml can coconut milk
4 tbsp massaman curry paste
600g stewing beef steak, cut into large chunks
450g waxy potatoes, cut into 2.5cm chunks
1 onion, cut into thin wedges
4 kaffir lime leaves (available from Thai shops or dried from supermarkets)
1 cinnamon stick
1 tbsp tamarind paste
1 tbsp palm or soft light brown sugar
1 tbsp fish sauce
1 red chilli, deseeded and finely sliced, to serve
jasmine rice, to serve
Method
STEP 1
Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.
STEP 2
Heat 2 tbsp coconut milk (use the cream on top if there is any) in a large casserole dish with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed.
STEP 3
Stir in the rest of the coconut 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 for 2 hrs in the oven until the beef is tender.
STEP 4
Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.
Trust me, this Beef Massaman Curry is not just a meal. It's pure comfort food heaven! try this dish!
You know that feeling when you take a bite of something and it just melts in your mouth? Well, that's exactly what happens with this curry.let me break it down for you! ♥♥♥
Ingredients
85g unsalted peanuts (roast 'em till they're golden brown!)
400ml can coconut milk
4 tbsp massaman curry paste
600g stewing beef steak, cut into large chunks
450g waxy potatoes, cut into 2.5cm chunks
1 onion, cut into thin wedges
4 kaffir lime leaves (available from Thai shops or dried from supermarkets)
1 cinnamon stick
1 tbsp tamarind paste
1 tbsp palm or soft light brown sugar
1 tbsp fish sauce
1 red chilli, deseeded and finely sliced, to serve
jasmine rice, to serve
Method
STEP 1
Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.
STEP 2
Heat 2 tbsp coconut milk (use the cream on top if there is any) in a large casserole dish with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed.
STEP 3
Stir in the rest of the coconut 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 for 2 hrs in the oven until the beef is tender.
STEP 4
Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.
Trust me, this Beef Massaman Curry is not just a meal. It's pure comfort food heaven! try this dish!
