Name: Massaman beef curry
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6
Ingredients: 2 tablespoon peanut oil; 750 gram beef shin casserole steak, cut into 3 cm pieces; 1 medium brown onion, finely chopped; 2 cloves garlic, crushed; 5 piece fresh ginger, peeled, cut into matchsticks; 1 teaspoon ground cardamom; 1 cinnamon stick; 1 1/2 cup chicken stock; 2 410g cans mild curry sauce; 2 tablespoon fish sauce; 2 medium potatoes, peeled, cut into 2 cm pieces; 1 cup coconut cream; cooked jasmine rice, to serve; 1/4 cup coriander leaves; 1/2 cup unsalted roasted peanuts, chopped; 1 fresh long red chilli, thinly sliced

Massaman beef curry

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Serves 6

Prep

15M

Cook

Total

2H 15M

Ingredients

2 tablespoon peanut oil

750 gram beef shin casserole steak, cut into 3 cm pieces

1 medium brown onion, finely chopped

2 cloves garlic, crushed

5 piece fresh ginger, peeled, cut into matchsticks

1 teaspoon ground cardamom

1 cinnamon stick

1 1/2 cup chicken stock

2 410g cans mild curry sauce

2 tablespoon fish sauce

2 medium potatoes, peeled, cut into 2 cm pieces

1 cup coconut cream

cooked jasmine rice, to serve

1/4 cup coriander leaves

1/2 cup unsalted roasted peanuts, chopped

1 fresh long red chilli, thinly sliced

Method

1.Heat half the oil in a large saucepan over moderate heat. Cook and stir beef, in 2 batches, for 2 minutes or until seared. Transfer to a medium heatproof bowl.

2.Add remaining oil to pan. Cook and stir onion for 2 minutes. Add garlic. ginger and spices. Cook and stir for 30 seconds or until fragrant.

3.Return all the beef to pan along with stock, curry sauce and fish sauce. Bring to the boil. Reduce heat: simmer, partially covered, for 1 1/2 hours.

4.Stir in potato; simmer for 15 minutes. Add coconut cream; simmer for 15 minutes more or until potatoes are tender. season with salt.

5.Spoon rice onto serving plates; top with curry, coriander, peanut and chilli.

Potato and coconut cream are not suitable for freezing. Add chopped tomatoes if you like. Do not boil cream as curry may curdle.
Note

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