Beef massaman curry

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• VB Recipes

  2010-03-31 18:47:41.137349

  VB Recipes commented on this recipe

  This was absolutely delicious - even though I used turkey!

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• anderpants76

  2010-04-08 08:45:54.6968

  anderpants76 rated and commented on this recipe

  

  This tastes absolutely lovely and is soooo easy to make. Try it - it's well worth it.

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• Beth

  2010-04-08 20:47:32.094057

  Beth rated and commented on this recipe

  

  Easy and tastes really good.

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• Flylady

  2010-04-14 19:46:35.196974

  Flylady rated and commented on this recipe

  

  Wow! Wow! Wow! The whole family were left speechless and ate this meal in peace (apart from lots of oooh's, aaah's and mmmm's). This was so easy to prepare but gave the most fantastic flavour. Would thoroughly recommend. We have tried all the Massaman curries on the Good Food website and have not been disappointed.

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• pinky-67

  2010-04-23 16:52:41.019194

  pinky-67 commented on this recipe

  Is it really with coconut cream rather than milk? I made it and unfortunately it was a disaster and any liquid disappeared and curdled around the meat, what did I do wrong? I really want another go, the smell was fab.

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• janet

  2010-04-25 05:19:26.027737

  janet rated and commented on this recipe

  

  This was fantastic and tasted so authentic. I think pinky-67 you may have let the cream boil that i swhy it curdled. I would definitely make this one again.

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• Chule

  2010-04-29 07:34:08.295382

  Chule commented on this recipe

  pinky-67, I haven't made this recipe yet but made Massaman several times. As far as I know some reasons why it gets curdle could be: one is the very strong heat when frying, another is stiring too much (this will separate the oil from liquid). Though, I'd prefer strong fire better than too weak fire why frying the curry paste because it makes the smell better. Hope this help ^_^

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• Nicky

  2010-04-29 13:31:07.218697

  Nicky rated and commented on this recipe

  

  Yummy!

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• JOOLES

  2010-04-29 15:18:02.945949

  JOOLES commented on this recipe

  Wow this sounds lovely, plus i want an excuse to use my Brand new shiny Caserole dish, its like a Le Creuset one only miles cheaper (19.99 from Aldi) there have been rave reviews about it so im looking forward to 'christening' it. I have most of the ingrediants in the house, i dont have Beef but i do have Lamb in the freezer so i think i will use that, i notice VB recipes used turkey so im sure using lamb will be fine. I'll be making this on Sat eve so i will be back to comment on how it went. x

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• Fluffy

  2010-05-02 07:30:14.81653

  Fluffy rated this recipe

  

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• Janetsbinder

  2010-05-03 13:03:43.004693

  Janetsbinder rated and commented on this recipe

  

  Already a favorite, will make again.

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• peacock

  2010-05-10 16:01:55.011254

  peacock commented on this recipe

  Lovely recipe but I couldn't get any Massaman curry paste so I used Sainsbury's Taste the Difference Nasi Goreng Paste instead as it had very similar ingredients (they do sell a Taste the Difference Massaman too but they didn't have any at the time). I ended up cooking it for about 4 hours.

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• peacock

  2010-05-10 16:02:59.175517

  peacock rated this recipe

  

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• Jackie food

  2010-05-14 10:52:28.916532

  Jackie food commented on this recipe

  fantastic recipe! Left out the peanuts because of allergies in family, but everyone just loved this dish

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• judescar

  2010-05-14 20:19:27.58011

  judescar commented on this recipe

  Really tasty, very easy to make and thoroughly enjoyed by all. Used ordinary tinned coconut milk and left out peanuts but added coriander at the end instead. My only problem with it was that it looked like a lancashire hot pot! Thankfully it didn't taste like one. Definitely a meal to please 3 hungry men - will be making it again.

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• Kathryn

  2010-05-19 18:21:34.352286

  Kathryn rated and commented on this recipe

  

  I made this in my slow cooker and it was very nice, but I halved the recipe to serve 2 and thought it could have done with a bit more sauce... will try again!

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• MelissaCT

  2010-05-29 12:35:44.267102

  MelissaCT rated and commented on this recipe

  

  Made this twice now. Substituted massaman curry paste for Pataks curry paste - tried two different types. Still used 4 tbsp and the first curry was very strong - next time used 3 tbsp and slightly mild so 3 and a half next time! A very nice recipe.

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• janine

  2010-07-13 14:42:59.344732

  janine rated and commented on this recipe

  

  Delicious, agree with judescar, it does look like a hotpot, 6yr old not keen, adults thought fab, def make again and will try in slow cooker next time

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• RhiannaJones

  2010-07-24 09:35:34.769511

  RhiannaJones rated and commented on this recipe

  

  I thought the flavours were delicious but the meat was nowhere near as tender as I would have expected. It was actually quite tough, even though I had followed the recipe exactly. Bit disappointing but as the flavours of the sauce and potatoes were good, I think it has potential and will try again

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• livi

  2010-08-09 09:46:40.805219

  livi commented on this recipe

  That is a very good curry!

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http://www.bbcgoodfood.com/recipes/420631/

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Ingredients

• 85g unsalted peanuts
• 400ml can coconut cream
• 4 tbsp massaman curry paste (we used Bart)
• 600g stewing beef steak , cut into large chunks
• 450g waxy potatoes , cut into 2.5cm chunks
• 1 onion , cut into thin wedges
• 4 kaffir lime leaves (available from Thai shops or dried from supermarkets)
• 1 cinnamon stick
• 1 tbsp tamarind paste
• 1 tbsp palm or soft light brown sugar
• 1 tbsp fish sauce
• 1 red chilli , deseeded and finely sliced, to serve
• jasmine rice , to serve

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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 15 mins

Cook 2 hrs 10 mins

Ingredients

• 85g unsalted peanuts
• 400ml can coconut cream
• 4 tbsp massaman curry paste (we used Bart)
• 600g stewing beef steak , cut into large chunks
• 450g waxy potatoes , cut into 2.5cm chunks
• 1 onion , cut into thin wedges
• 4 kaffir lime leaves (available from Thai shops or dried from supermarkets)
• 1 cinnamon stick
• 1 tbsp tamarind paste
• 1 tbsp palm or soft light brown sugar
• 1 tbsp fish sauce
• 1 red chilli , deseeded and finely sliced, to serve
• jasmine rice , to serve

PER SERVING

734 kcalories, protein 44g, carbohydrate 38g, fat 46 g, saturated fat 21g, fibre 3g, sugar 13g, salt 1.87 g

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