Beef Massaman Curry
Author:
Annabelle Cooper
Category
Beef,Dinner,Gluten Free,Low Carb,Lunch,Slow Cook
Difficulty
Intermediate
Rated 5.0 stars by 1 users
4
15 mins
2 hrs 30 mins
2 hrs 45 mins
Ingredients
- 650 g diced beef
- 2 tbsp vegetable oil
- 1 ½ tbsp cornflour
- ¼ tsp salt
- ¼ tsp ground black pepper
- 300 ml beef stock
- 400 ml coconut cream
- 3 medium potatoes, cut into cubes
- Juice of 1 lime
- 1 cinnamon stick
- 2 bay leaves
- 2 tsp ground cardamom
- 2 tbsp brown sugar
- 1 tbsp tamarind concentrate
- 1 tbsp fish sauce
- Rice, for serving
- 1 handful coriander (optional, for serving)
- 1 handful peanuts (optional, for serving)
- 1 red onion, chopped
- 1 tsp brown sugar
- 2 sticks lemongrass, outer leaves removed and chopped into 3 cm pieces
- 2 mild red chillies, chopped
- 2 garlic cloves, peeled
- 1 tsp ground coriander
- 1 tsp cumin
- ½ tsp ground cinnamon
- 1 tsp minced ginger
- 2 tsp fish sauce
Massamam paste (if you wish to make your own). Alternatively, 4-6 tbsp store bought sauce. Add until you reach your flavour desire.
Directions
What are we cooking today?
This delicious, rich curry is easy to cook once the paste is made, and is also great with lamb or chicken. The potato goes perfectly well with this spice-loaded dish and is famous because it is so delicious.
Getting started
- Place all the paste ingredients in a food processor and blend until it forms a paste. Set aside.
Heat the oil in a large pan. Toss the chopped beef in the cornflour, salt and pepper and fry in the oil for about 5 mins on medium to high heat. Be sure to scrape the bits that stick to the pan regularly.
Turn down the heat a little and add in the spice Massaman Paste. Give it a stir to coat the beef and let it cook for a couple of minutes.
Add coconut cream, stock, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.
Cover and cook at a gentle simmer on low heat for 1hr 45mins.
After the 1 hour 45 mins, add in the potatoes, give it a stir and cook for a further 25 - 30 mins until the potatoes are tender (this is a good time to start cooking your rice too).
When potatoes are soft, add lime juice and stir.
Serve with rice, a sprinkling of coriander and peanuts.
Annabelle's tips
This dish has a lot of flexibility depending on your desired heat and spiciness. Just add and subtract as desired.
Chuck steak is super easy but other cuts of beef may be used if preferred.
A slice of lime and sliced red chilli can be added to the serving bowl to make it look even more impressive.
Nutrition
Nutrition
- Serving Size
- 4
- per serving
- Calories
- 752
- Total Fat
- 41.6 grams
- 54%
- Saturated Fat
- 26.7 grams
- 134%
- Cholesterol
- 145 milligrams
- 49%
- Sodium
- 877 milligrams
- 39%
- Total Carbohydrate
- 41.3 grams
- 16%
- Dietary Fiber
- 6.9 grams
- 25%
- Total Sugars
- 11.2 grams
- Protein
- 55.8 grams
- Calcium
- 4 milligrams
- 1%
- Iron
- 186 milligrams
- 1034%
- Potassium
- 1679 milligrams
- 36%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
