Thai massaman beef curry

Recipe from: 25 August 2015
recipe, beef, curry

Ingredients 20
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • 2
    Tbs
    peanut oil
  • 700
    g
    thick chunk of beef rump steak with fat on, thinly sliced against the grain
  • 2
    onions, halved and thinly sliced
  • 50
    g
    massaman curry paste
  • 5
    cardamom pods, crushed
  • 3
    star anise
  • 1
    cinnamon stick
  • 1/2
    tsp
    sambal oelek (chopped chilli paste) – optional
  • 1x400
    can
    coconut cream
  • 2
    cup
    beef stock
  • 2
    Tbs
    tamarind paste
  • 1
    Tbs
    palm sugar or brown sugar
  • Handful of coriander, chopped
  • 50
    g
    roasted unsalted giant peanuts
  • 2
    Tbs
    fish sauce
  • TO SERVE:
  • 300
    g
    Thai egg noodles, cooked aldente and lightly tossed in sesame or peanut oil
  • 4
    spring onions, finely sliced
  • 50
    g
    roasted unsalted giant peanuts
  • Fresh coriander leaves
 

Method

00:15
 

Heat half of the peanut oil in a large wok or heavy based pan until very hot.

Saute the sliced steak in batches for a few seconds, remove and set aside.

Add remaining oil and fry the onion until softened. Add the paste, spices and chilli and fry for 2 minutes or until fragrant. Add 3 T (45 ml) coconut cream and continue simmering until the mixture starts to separate. This means the paste and spices have cooked properly, releasing their natural oils.

Add remaining coconut milk, beef stock, tamarind paste and sugar and simmer uncovered for 15 minutes or until slightly reduced and full of flavour.

Add the beef including the juices, 50 g peanuts and coriander and simmer for another 2-3 minutes – max. Season with fish sauce.

Serve in deep bowls with Thai egg or rice noodles. Make sure you fill each bowl with lots of sauce.

Garnish with sliced spring onions, more peanuts and fresh coriander.

Recipe reprinted with permission of Bits of Carey. To see more recipes, please click here.
 
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Read more on: recipe  |  beef  |  curry
 

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