southsidekitchen.com
Beef Massaman Curry
Beef massaman curry is a Thai dish full of spices and rich aromatics. This yummy recipe is a perfect winter warmer for a cozy night in.
Ingredients
- 1 tbsp tamarind purée
- 100 ml sunflower oil
- 120 g massaman curry paste, see recipe
- 800 ml coconut milk
- 80 g palm sugar
- 150 ml fish sauce
- 20 cardamom pods
- 20 g cinnamon quills
- 800 g beef, oyster blade or similar, roughly diced
- 20 ml sunflower oil, for frying
- 250 g potatoes, roughly diced
- 2 shallots, small, peeled and quartered
- 1 tbsp unsalted peanuts, roughly chopped
- 1 tbsp dried shallots
- 1 tbsp coriander leaves
- rice, to serve
Instructions
- Place the tamarind purée and 650 ml boiling water in a measuring jug or pot. Stir until the purée has completely dissolved then set aside.
- In a large saucepan, heat the oil over a high heat and add the curry paste. Lightly fry for 1-2 minutes being careful not to burn the paste.
- Add the coconut milk and tamarind water. Bring to the boil and then reduce to medium heat. Add the palm sugar, fish sauce, cardamom pods and cinnamon quills. Stir until the palm sugar has completely dissolved.
- Meanwhile, in a hot frying pan, add oil and sear the beef chunks until they start to turn golden brown on all sides. You may need to do this in batches. Once cooked, add the beef to the curry and bring to the boil. Reduce to a low heat and simmer for about 2 hours, stirring occasionally.
- Stir in the potatoes and shallots and cook for another 45 minutes, or until the potatoes are soft and beef pulls apart when tested with a fork. Remove from heat.
- Serve the curry in a bowl with a side of steamed rice. Garnish with a sprinkling of peanuts, dried shallots and coriander leaves.
Notes
- Check out my Massaman Curry Paste recipe to learn how to make your own curry paste from scratch.