07 Aug Thai Beef Massaman Curry
Velvety, rich and falling apart, this Thai Beef Massaman Curry is the perfect comfort food. A fusion of Thai and Indian-style curries creates a beautifully rich and flavourful sauce that isn’t too full-on with spice.
As with most of the curries I make at home, I am perfectly happy to use store-bought paste… it just makes it that little bit more achievable to enjoy this beautiful dish in a snap. The flavours in the paste are lifted by the addition of ingredients like kaffir lime, tamarind and fish sauce; resulting in a soul-warming dish which has quickly become a favourite in our household.
Loaded with meat, potatoes, spices and creamy coconut milk, this Thai beef Massaman Curry will serve you well, slow-cooked to perfection on a lazy Sunday afternoon while you enjoy the incredible aromas filling your home right up to dinner time.
Enjoy with gusto,
Thai Beef Massaman Curry
1kg braising beef (chuck or gravy), diced into large chunks
1 tablespoon cornflour
¼ teaspoon salt
¼ teaspoon pepper
4 tablespoons vegetable oil, divided
2/3 cup Massaman curry paste (see note)
1 onion, sliced into wedges
400g can coconut milk
1 cup beef stock
Juice of 1 lime
1 tablespoon fish sauce
1 tablespoon tamarind paste
1 tablespoon brown sugar
6 kaffir lime leaves
500g baby potatoes, halved
100g salted peanuts (to serve)
Sliced red and green chillies (optional, to serve)
In a large bowl, toss the beef chunks with the cornflour, salt and pepper.
In a large casserole dish with a lid, heat 2 tablespoons of the oil. Fry the meat in the oil over medium-high heat in batches, until you get a nice colour on the outside of the beef. This should take about 3-5 minutes each batch. Remove all the meat from the heat.
Next, heat the remaining oil in the casserole dish. Heat the curry paste and fry for 1 minute or until fragrant, before adding the beef and onion. Stir fry for a further minute, until the beef and onion is well coated with the paste.
Stir in the coconut milk, beef stock, lime juice, fish sauce, tamarind paste and brown sugar. Add the lime leaves and stir well to combine. Bring to a simmer and then cover and cook on low for 1.5 hours (see note).
Add the potatoes and stir well before leaving to cook for a further 45 minutes, or until the potatoes are tender.
Once both the potatoes and beef are tender, remove from the heat and serve on a bed of steamed jasmine rice. Garnish with a smattering of peanuts and sliced chillies and serve immediately. Enjoy!
I used Volcom brand curry paste for this recipe, available at most supermarkets and Asian grocers.
Check the curry and give it a stir every so often while it is cooking. If it looks a little dry, add some water or beef stock and stir through.
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