Thai Massaman Beef Curry
Over a year ago
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Ingredients
- 400 grams Braising steak
- 2 cans Coconut milk
- 300g Waxy new potatoes, e.g. Charlotte
- 75g Thai massaman curry paste
- 2 tbsp Fish sauce
- 1tsp Tamarind paste
- 6 Cardamom pods / sticks
- 8 Shallots
- 1 tbsp Palm sugar
- 75g Roasted peanuts
- ½ tsp Cinnamon powder
Accompaniment
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Description
This is a very authentic beef massaman curry exactly like I enjoyed on a trip to Thailand. The meat is very tender and the curry is not too hot.
Method
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1
Some of the ingredients are a little hard to find so plan ahead. The Thai massaman curry paste I got from an Asian supermarket, or you can order a big tub online. The rest you can get in the international section at Sainsburys.
1. Add to a pan: half a can of coconut milk, same quantity of water, cardamom pods, cinnamon powder and beef. Part cover and gently simmer for 1.5 to 2 hours. Add more milk/water after 1 hour if required. The beef should be very tender.
2. Remove cardamon sticks.
3. Stir in fish sauce, tamarind paste, thai massaman curry paste, palm sugar (grated), a can of coconut milk, shallots (peeled) and potatoes. Taste the sauce, add more paste if desired.
4. Simmer for 25 mins until potatoes are cooked, keep checking to ensure it doesn't stick to the pan.
5. Give the peanuts a rinse to remove salty coating and stir into curry for last few minutes.
Serve with steamed Thai sticky rice.
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