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Beef massaman curry

Beef massaman curry

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(73 ratings)

Prep: 15 mins Cook: 2 hrs, 10 mins

Easy

Serves 4
Slow-cooked, meltingly tender beef and a sprinkling of crunchy peanuts to finish - it's curry heaven

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal734
  • fat46g
  • saturates21g
  • carbs38g
  • sugars13g
  • fibre3g
  • protein44g
  • salt1.87g
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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

    Steak

    Stayk

    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

  • 450g waxy potatoes, cut into 2½ cm chunks

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 onion, cut into thin wedges

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 kaffir lime leaves (available from Thai shops or dried from supermarkets)

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 cinnamon stick
  • 1 tbsp tamarind paste

    Tamarind

    tam-ah-rin-d

    A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…

  • 1 tbsp palm or soft light brown sugar
  • 1 tbsp fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 red chilli, deseeded and finely sliced, to serve
  • jasmine rice, to serve

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Method

  1. Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.

  2. Heat 2 tbsp coconut cream in a large casserole dish with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed. Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.

  3. Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.

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Comments (84)

karenhinks's picture
5

DELICIOUS! I have made this twice now. The first time I used coconut cream and the second time I used coconut milk. I honestly cannot tell any difference, so don't worry if you cannot get the cream. [Having said that you can buy a block of coconut and dissolve it in water, this then gives you coconut cream!]
I added a tablespoon of crunchy peanut butter too. Added a further tspn of sugar as I felt it needed it. Also added frozen soya beans for some extra colour, peas work just as well.
I did mine in the slow cooker and the beef simply melted in the mouth. My guests were very impressed with this dish.

karenhinks's picture
5

This is a very authentic recipe and very easy to make. I made it for family and friends and they were really impressed! I decided to make mine in the slow cooker as the beef comes out beautifully soft. So basically I just put everything in the pot and left it for 6 hours. The only alteration I made to the recipe was the addition of 1 tablespoon of crunchy peanut butter, as previously suggested and a handful of soya beans for some colour and added texture.
For the last hour of cooking I thickened the mixture a little as slow cooking tends to make the mixture too liquidy. I did this by mixing 1 tablespoon of cornflour with some sweet chilli sauce and a little fish sauce..
I have already passed this recipe on to 2 friends.

lozacrazycat's picture
5

Absolutely delicious! Tasted just like what you get in an actual Thai Restaurant. I actually used Chicken instead of Beef and it worked really well. I will use Beef next time though as I would normally have Beef in this dish at a Thai Restaurant.

oliverrowan1's picture

Made this Tonight it was absolutely delicious I substituted half the potatoes for carrots as felt it would be too much potato for me it was fine It was very filling and didn't need to eat too much will certainly try again the hardest bit was looking for some of the ingredients!

jimbob217's picture
5

I've cooked this curry a few times now and it always pleases the family and I still can't get any coconut cream only milk,still very yummie.
I ask in a Thai shop for cream and they sold me milk saying its all the same is that true?

wendopia's picture
5

Didn't change a thing besides doubling the recipe and it was a massive hit with all our guests. Tasted just like the Massaman curry we had in Thailand as well as the one at our favorite local Thai restaurant. Looking forward to making it again.

shireen82's picture
5

Beautiful curry.. just cant get enough f it! I have tried it with various Massaman curry pastes and the best one (although slightly hotter than usual, therefore recommend 3 tbsp instead of 4) is Mai Siam Thai Massaman paste.
Still is a very tasty and simple recipe!

sarahbadis's picture

What a fantastic curry & so quick & easy to prepare. Due to time constraints I made this the day before I needed it & the flavor was amazing. The meat was meltingly tender & the smell as it cooked had everyone flocking to the kitchen. I had to use coconut milk as I couldn't get coconut cream but as I will certainly be making this again (very soon, if my husband has a say in it) I will try to find cream. Quite simply, this is an amazingly good curry!

nomadcri's picture

going to do this for 35 people any advice on what to serve on the side? was thinking of a vegetarian green curry , rice and... do you have yogurt raita with Thai food? salad?

sarahpoole's picture
5

Really enjoyed this! Have made it twice now. I haven't managed to find coconut cream yet..Any ideas? very enjoyable curry made with coconut milk though.

lauralizpin's picture
5

This lush, has become a family favourite already. Even my 18 month old daughter loves it!!

mother_ship's picture
5

Seriously good! I used some frozen lime leaves from Waitrose that worked really well.

kellyjarvis's picture
5

Lovely curry, i also added a dollop of peanut butter as had seen it used in another recipe and it tastes wonderful.

kellett's picture
5

Made this in the slow cooker and it was absolutely delicious. Used a packet of Blue Dragon massaman curry paste with 500g beef. Definitely one to make again and so easy.

lejross71's picture

A brilliant recipe. I got my coconut cream from a Chinese Supermarket.

janice_geddes's picture
4

This was absolutely delish! The beef was tender and the sauce was tangy and surprisingly spicy. I did add some more water to the sauce towards the end of cooking as I though it was getting too dry.
Yummy, yummy will definitely make again

antower1's picture
5

Absolutely delicious !! Loved the flavours and the texture. Everyone agreed and the whole group asked for the recipe!!
BUT I only used 6 teaspoons of Massaman curry paste and it still tasted great and did not lack any favour !!

angela67's picture

yum, yum yum!!!! My 4 and 6 year olds couldn't get enough of it.

antower1's picture
5

Are you sure it is 6 tablespoons of Massamans curry paste not teaspoons ?

sarahcrosby's picture
5

One word "delicious", even nicer the next day.

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