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Beef Massaman Curry
2017-06-30- Cuisine: Spicy, Thai
- Course: Main Course
- Skill Level: Intermediate
Recipe Info
- Servings : 6
- Cook Time : 2:00 h
- Ready In : 2:00 h
Ingredients
- For the paste
- 15 dried red chillies
- 1 tbsp coriander seeds, ground
- 1 tsp cumin seeds, ground
- 1 stick cinnamon, ground
- 3 cloves, ground
- 4 peppercorns, ground
- 4 tbsp garlic, chopped
- 1 onion, chopped
- 1 - 2 tbsps lemongrass, chopped
- 1 tbsp ginger, chopped
- 1 tsp fish sauce
- 4/5 lime leaves
- For the curry
- 85g cashew nuts
- 400ml can coconut cream
- 600g stewing beef
- 450g potatoes, cut into 21⁄2 cm chunks
- 4 lime leaves
- 1 cinnamon stick
- 1 tbsp tamarind
- 1 tbsp palm or soft light brown sugar
- 1 tbsp fish sauce
- 1 red chilli, deseeded and finely sliced
Method
Step 1
For the paste, dry fry all the paste spices, add the rest of the paste ingredients together and blitz to make a paste.
Step 2
Heat oven to 200°C, then roast the cashews on a baking tray for 5 minutes until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180°C.
Step 3
Heat 2 tablespoons coconut cream in a large casserole dish with a lid. Add the curry paste and fry for 1 minute. 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 cashews. Bring to a simmer, then cover and cook for 2 hours in the oven until the beef is tender. Sprinkle with sliced chilli, remaining cashews and fresh coriander. Serve with jasmine rice.
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