Massaman Beef curry
A rich, fragrant Thai Massaman beef curry with tender stewing beef, creamy coconut and crunchy roasted peanuts — comforting and aromatic served with jasmine rice.
Servings
4
Difficulty
Easy
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Ingredients
main
- 85 g peanuts
- 400 ml coconut cream
- 4 tbsp massaman curry paste
- 600 g beef stewing cut, into strips
- 450 g waxy potatoes
- 1 pcs onion, cut into thin wedges
- 4 pcs lime leaves
- 1 pcs cinnamon stick
- 1 tbsp tamarind paste
- 1 tbsp palm or soft light brown sugar
- 1 tbsp fish sauce
- 1 pcs red chilli, deseeded and finely sliced (to serve)
- jasmine rice (to serve)
Directions
- Heat oven to 200C (180C fan/gas 6). Roast the peanuts on a baking tray for 5 minutes until golden brown. When cool enough to handle, roughly chop.
- Reduce oven to 180C (160C fan/gas 4). Heat 2 tbsp of the coconut cream in a large casserole dish with a lid. Add the massaman curry paste and fry for 1 minute, then add the beef and fry until well coated and sealed.
- Stir in the remaining coconut cream and half a can of water (about 200 ml), then add the potatoes, onion, lime leaves, cinnamon stick, tamarind paste, sugar, fish sauce and most of the peanuts. Bring to a simmer, cover and cook in the oven for 2 hours until the beef is tender.
- Sprinkle with the sliced chilli and the remaining peanuts and serve straight from the dish with jasmine rice.