Beef massaman curry
- Sarah Cook
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Serves 4
Easy
Prep: 15 mins
Cook: 2 hrs and 10 mins
A star rating of 4.5 out of 5.208 ratingsRate
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Slow-cooked, meltingly tender beef and a sprinkling of crunchy peanuts to finish - it's curry heaven
Freezable
Dairy-free
Egg-free
Gluten-free
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Sticky coconut rice, mango & passion fruit
A star rating of 4 out of 5.2 ratings
Ingredients
Nutrition
Units:
MetricUS
-
85g unsalted peanuts
-
400ml can coconut milk
-
4 tbsp massaman curry paste
-
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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Nutrition: per serving
- kcal734
- fat46g
- saturates21g
- carbs38g
- sugars13g
- fibre3g
- protein44g
- salt1.87g
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Method
-
step 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.
-
step 2
Heat 2 tbsp coconut milk (use the cream on top if there is any) 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.
-
step 3
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.
-
step 4
Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.
Recipe from Good Food magazine, March 2010
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A star rating of 4.5 out of 5.208 ratings
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