Ingredients
Directions
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.
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.
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.
4 servings
- Amount per serving
- Calories752
- % Daily Value *
- Total Fat 41.6g54%
- Saturated Fat 26.7g134%
- Cholesterol 145mg49%
- Sodium 877mg39%
- Total Carbohydrate 41.3g16%
- Dietary Fiber 6.9g25%
- Total Sugars 11.2g
- Protein 55.8g
- Calcium 4mg1%
- Iron 186mg1034%
- Potassium 1679mg36%
* 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.
Ingredients
Directions
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.
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.
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.
done