Recipe: Thai Beef Massaman Curry
This homemade curry is so simple and easy to make. It's packed with potatoes so you don't fork out on too much beef. The slow cooked meat melts in your mouth and is a dish that will really impress.
Go on, beat the takeaway and make this for yourself!
- 750 g chunky beef stewing steak
- 3 tbsp Massaman curry paste
- 2 tbsp peanut oil, or veg oil
- 2 onions, chopped
- 12 cardamom pods
- 3 star anise
- 2 cinnamon sticks
- 400 ml coconut milk
- 1 splash(es) fish sauce
- 400 g new potatoes, halved
- 1 handful(s) roasted peanuts
- 1 pinch(es) brown sugar
- 1 dollop(s) tamarind paste
- 1 bunch(es) Thai Basil
- 300 g steamed jasmine rice
Cut the beef into big bite-sized pieces and mix in a bowl with the curry paste and 1 tbsp of the oil.
Fry Spices And Add Beef
Fry the cardamom pods, star anise and cinnamon sticks gently in a deep saucepan with the rest for the oil for 3 minutes.
Turn up the heat on the pan and add the curried beef and onions to fry and gain a golden colour in places.
Add Milk And Simmer
Pour in the tin of coconut milk then half fill the empty tin with water and add that too, along with the fish sauce.
Bring to the boil, then stick on a lid and reduce the heat to a very gentle simmer for 90 minutes.
Add Potatoes And Cook
Stir in the potatoes before simmering for another 30 minutes until the potatoes are soft and cooked through
Finish And Serve
Finish by stirring through the peanuts, sugar, tamarind and Thai basil, then serve with plenty of steamed Jasmine rice to soak up the amazing juices.
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