Massaman Curry


Massaman Curry
Serves: 4
Curry Paste
  • 3 teaspoons dried chili flakes
  • 1 teaspoon shrimp paste or anchovies
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 teaspoon ground white pepper
  • 1 small brown onion, chopped
  • 3 garlic cloves, chopped
  • 1 stem lemon grass, trimmed, white part chopped
  • 3cm piece galangal or ginger, peeled, chopped
  • 2 tablespoons peanut oil
  • 500g gravy beef or chuck steak, trimmed
  • 1 cup coconut cream
  • 2 tablespoons massaman curry paste
  • ½ cup beef stock
  • ½ cup roughly chopped, roasted peanuts
  • 2 medium potatoes, peeled, cut into 3cm pieces (or one potato and one sweet potato)
  • 1 bay leaf
  • 2 tablespoons brown sugar
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
Curry Paste
  1. Blend, process or grind in a mortar and pestle all ingredients, with a tablespoon of cold water, until mixture forms a thick paste. Store paste in a clean, airtight jar in the fridge for up to a week.
  1. Heat oil in a large saucepan over medium-high heat until hot. Add beef. Cook, stirring constantly, until evenly browned. Remove. Add 2 tablespoons coconut cream to pan. Cook over medium heat for 20 seconds or until hot. Add curry paste. Cook for 1 minute or until fragrant.
  2. Return beef and juices to pan. Add coconut cream, stock, peanuts, potatoes, bay leaves, sugar, lime juice, fish sauce. Stir to combine.
  3. Reduce heat to low. Cover and simmer, stirring occasionally, for 1 to 1½ hours or until beef is tender. Serve with jasmine rice.


Author: admin

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