Massaman Beef Curry
A rich and aromatic Thai curry with tender slow-cooked beef, waxy potatoes and roasted peanuts in a creamy coconut sauce. Fragrant with cinnamon, lime leaves and tamarind, it's a deeply satisfying dish perfect for a cosy dinner.
Ingredients
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Beef⚖ 600 g 🥩 2⅓ pcs
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Coconut cream⚖ 380 g 💧 400 ml 🥛 1⅔ cup
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Jasmine Rice⚖ 150 g 💧 200 ml 🥛 0.845 cup
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Peanuts⚖ 85 g 85 pcs
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Potatoes⚖ 450 g 🥔 3 pcs
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Lime⚖ 280 g 🍋 4 pcs
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Onion⚖ 150 g 🧅 1 pcs
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Brown sugar⚖ 13 g 💧 14.8 ml 🥄 1 tbsp
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chilli⚖ 45 g 🌶️ 1 pcs
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Tamarind paste⚖ 15.5 g 💧 14.8 ml 🥄 1 tbsp
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Cinnamon stick⚖ 3 g 1 pcs
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Fish Sauce⚖ 15.5 g 💧 14.8 ml 🥄 1 tbsp
Also in this recipe
- Massaman curry paste 4 tbsp
Total nutrition
4165 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat the oven to 200°C / 180°C fan / gas 6, then spread 85g peanuts on a baking tray and roast for 5 minutes until golden brown. Once cool enough to handle, roughly chop them, then reduce the oven temperature to 180°C / 160°C fan / gas 4.
- Heat 2 tablespoons of the coconut cream in a large lidded casserole dish over a medium heat. Add 4 tablespoons of curry paste and fry for 1 minute, then stir in 600g beef strips and fry until well coated and sealed on all sides. Stir in the remaining coconut cream along with approximately 200ml water, 450g potatoes, the onion, lime leaves, cinnamon stick, 1 tablespoon tamarind paste, 1 tablespoon brown sugar, 1 tablespoon fish sauce and most of the chopped peanuts. Bring to a gentle simmer, then cover with the lid and transfer to the oven. Cook for 2 hours until the beef is completely tender.
- Remove from the oven and scatter the sliced red chilli and remaining peanuts over the top. Serve straight from the casserole dish alongside jasmine rice.
Source:
TheMealDB
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