Name: Massaman beef and pineapple curry
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 1/3 cup massaman curry paste; 1 kilogram trimmed, beef bolar blade, cut into large chunks; 400 millilitre coconut milk; 1 cup water or beef stock; 4 peeled, halved desiree potatoes; 1/2 pineapple, peeled, cored, cut into chunks; 6 whole eschalots, peeled; 6 cardamom pods; 1 cinnamon stick; 2 centimetre piece, peeled, sliced ginger; 100 gram trimmed green beans; 1 tablespoon fish sauce; 1 tablespoon tamarind puree; kaffir lime leaves, to serve (optional); peanuts, to serve (optional)

Massaman beef and pineapple curry

This slow-cooked beef curry is a perennial favourite in Thai restaurants. When you cook it at home, it may take a while but the aroma and melt-in-the-mouth flavour makes the time spent worthwhile.

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Serves 4

Prep

20M

Cook

1H 50M

Total

2H 10M

Ingredients

2 tablespoon vegetable oil

1/3 cup massaman curry paste

1 kilogram trimmed, beef bolar blade, cut into large chunks

400 millilitre coconut milk

1 cup water or beef stock

4 peeled, halved desiree potatoes

1/2 pineapple, peeled, cored, cut into chunks

6 whole eschalots, peeled

6 cardamom pods

1 cinnamon stick

2 centimetre piece, peeled, sliced ginger

100 gram trimmed green beans

1 tablespoon fish sauce

1 tablespoon tamarind puree

kaffir lime leaves, to serve (optional)

peanuts, to serve (optional)

Method

1.In a large, heavy-based saucepan, heat oil on medium. Add curry paste and cook, stirring, 1-2 minutes or until fragrant.

2.Increase heat to high. Add beef and cook, stirring, 4-5 minutes, until browned.

3.Stir in coconut milk, water, potatoes, pineapple, eschalots, spices and ginger. Simmer gently, partially covered, 1 3/4 hours, until beef is very tender.

4.Add beans and cook 1-2 minutes, until bright green. Stir fish sauce and tamarind through. Serve sprinkled with sliced lime leaves and nuts.

Try trimmed chuck, skirt or topside steak.
Note

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