Massaman Beef Curry
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Ingredients:
- 4-6 tablespoons Massaman curry paste (or to taste, depending on brand and heat if not homemade)
- 1kg diced beef
- 1 large red onion, finely chopped
- 4 kaffir lime leaves
- 1 cinnamon stick
- 400ml can Coconut Cream
- 150ml beef stock
- Approx. 500g potatoes- cut into 3-4 cm chunks
- ¼ cup unsalted peanuts
- 1 tablespoon palm or rapadura sugar
- 1 tablespoon Fish sauce (or to taste)
- Juice of one lime (or more to taste)
- 1-2 tablespoons Coconut oil
- To serve:
- Steamed rice or cauliflower rice to serve
- Coriander leaves
- Steamed greens (Broccolini, snow peas and beans work well)
Method:
- Preheat your oven to around 200 C. Add the peanuts to a baking tray and bake in the oven for around 5 minutes to toast them (until golden brown). Set aside to cool and once cool enough to handle, roughly chop.
- Turn the oven down to 180 C/ 160 fan forced.
- In an oven- proof casserole dish (one with a lid), heat a little coconut oil. Add the onion and cook until beginning to soften. Add the curry paste and fry off for around a minute. Add the beef, stirring often until it is sealed all over and well coated in the curry paste.
- Add the coconut cream, stock, lime leaves, fish sauce, sugar, potatoes and most of the peanuts (keeping a little aside to garnish later). Bring to a simmer, then cover with the lid and pop it in the oven for around 2 hours or until tender.
- Once the beef is tender, check the sauce- add more lime or fish sauce to taste, and if too thin, thicken with a little corn flour dissolved in water.
- Serve sprinkled with coriander leaves and the remaining peanuts, alongside steamed rice and greens.
