AuthorAnnabelleCategory, , , , , DifficultyIntermediate
Rating
Yields4 Servings
Prep Time15 minsCook Time2 hrs 30 minsTotal Time2 hrs 45 mins

Ingredients

 650 g diced beef
 2 tbsp vegetable oil
 1.50 tbsp cornflour
 ¼ tsp salt
 ¼ tsp ground black pepper
 300 ml beef stock
 400 ml coconut cream
 3 medium size potatoes cut into cubes
 1 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
 1 handful of coriander for serving (optional)
 1 handful of peanuts for serving (optional)
Massamam paste (if you wish to make your own). Alternatively, 4-6 tbsp store bought sauce. Add until you reach your flavour desire.
 1 chopped red onion
 1 tsp brown sugar
 2 sticks lemongrass, with outer leaves removed and chopped into 3cm pieces
 2 mild red chillies, chopped
 2 cloves garlic peeled
 1 tsp ground coriander
 1 tsp cumin
 ½ tsp ground cinnamon
 1 tsp minced ginger
 2 tsp fish sauce

Directions

What are we cooking today?
1

​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
2

Place all the paste ingredients in a food processor and blend until it forms a paste. Set aside.

3

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.

4

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.

5

Add coconut cream, stock, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.

6

Cover and cook at a gentle simmer on low heat for 1hr 45mins.

7

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).

8

When potatoes are soft, add lime juice and stir.

9

Serve with rice, a sprinkling of coriander and peanuts.

Annabelle's tips
10

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 Facts

Servings 4


Amount Per Serving
Calories 752
% Daily Value *
Total Fat 41.6g64%
Saturated Fat 26.7g134%
Cholesterol 145mg49%
Sodium 877mg37%
Potassium 1679mg48%
Total Carbohydrate 41.3g14%
Dietary Fiber 6.9g28%
Sugars 11.2g
Protein 55.8g112%

Calcium 4%
Iron 186%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

ShareSave

Ingredients

 650 g diced beef
 2 tbsp vegetable oil
 1.50 tbsp cornflour
 ¼ tsp salt
 ¼ tsp ground black pepper
 300 ml beef stock
 400 ml coconut cream
 3 medium size potatoes cut into cubes
 1 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
 1 handful of coriander for serving (optional)
 1 handful of peanuts for serving (optional)
Massamam paste (if you wish to make your own). Alternatively, 4-6 tbsp store bought sauce. Add until you reach your flavour desire.
 1 chopped red onion
 1 tsp brown sugar
 2 sticks lemongrass, with outer leaves removed and chopped into 3cm pieces
 2 mild red chillies, chopped
 2 cloves garlic peeled
 1 tsp ground coriander
 1 tsp cumin
 ½ tsp ground cinnamon
 1 tsp minced ginger
 2 tsp fish sauce

Directions

What are we cooking today?
1

​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
2

Place all the paste ingredients in a food processor and blend until it forms a paste. Set aside.

3

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.

4

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.

5

Add coconut cream, stock, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.

6

Cover and cook at a gentle simmer on low heat for 1hr 45mins.

7

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).

8

When potatoes are soft, add lime juice and stir.

9

Serve with rice, a sprinkling of coriander and peanuts.

Annabelle's tips
10

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.

Beef Massaman Curry

Pin It on Pinterest

0
    0
    Your Cart
    Your cart is emptyReturn to Shop
    Join us today and SAVE $’00’s with a FA60 Annual Membership, now just $39.99