Kane's Kitchen - 24th April 2012 - Beef Massaman Curry

Beef Massaman Curry

Serves:  4    

Prep Time:  15 mins

Cook Time:  90 mins

What You’ll Need:

• 800g chuck steak or gravy beef, cut into 3cm cubes
• Peanut oil
• 4 tbsp Massaman curry paste (use any store bought one)
• 2 cups coconut cream
• 1 cup coconut milk
• 1 cup water
• 1 brown onion, cut into wedges
• 3 medium potatoes, cut into quarters
• 2 tbsp fish sauce
• 2 tbsp palm sugar (can substitute with brown sugar)
• 2 tsp ground cardamom
• 1 cinnamon stick
• 1 tbsp tamarind paste
• ¼ cup roasted unsalted peanuts
• Naan bread or jasmine rice to serve

What You’ll Need To Do:

1.            In a large, heavy-based saucepan, add the curry paste and fry over a medium heat for about 3 minutes to release the flavours.  Stir continually, adding some of the coconut milk if the mixture starts to stick.   

2.            Add the beef and fry until the beef is sealed, about 2-3 minutes.

3.            Add the coconut cream, coconut milk, palm sugar, cinnamon and cardamom and bring to the boil.  Simmer, uncovered, for 45 minutes, stirring constantly.  If the mixture starts to thicken or looks too thick, add the water.

4.            After 45 minutes, add the onions, potato and peanuts.  Simmer for 30 minutes more. 

5.            For the last 15 minutes of cooking, add the fish sauce and tamarind paste.  Taste for seasoning and adjust where necessary.  Cook for 15 minutes more or until the potatoes have softened. 

6.            The sauce should have thickened slightly.  If it hasn’t, add 1 tsp cornflour dissolved in 1 tsp water to the curry. 

7.     Serve with jasmine rice or naan bread.