- 0:20 Prep
- 1:45 Cook
- 4 Servings
- Capable cooks
Skip a trip to the local takeaway and impress your dinner guests with this Massaman beef curry.
Ingredients
- 1.3kg beef chuck steak, cut into 2cm cubes
- 1 teaspoon ground cinnamon
- 1 teaspoon garam masala spice blend
- 2 tablespoons sunflower oil
- 2 onions, chopped
- 2 garlic cloves, chopped
- 3 tablespoons massaman curry paste (see note)
- 400ml coconut milk
- 300ml Massel beef stock
- 2 tablespoons tamarind paste (see note)
- 1 tablespoon fish sauce
- 1 tablespoon grated palm sugar (see note) or brown sugar
- 400g chat potatoes, peeled, cut into chunks, quartered
- 2 tablespoons roasted peanuts, roughly chopped
- Thai basil (see note), to garnish
Method
- Step 1Toss the beef in the cinnamon and garam masala. Heat 1 tablespoon of oil in a flameproof casserole or large pan over medium-high heat.
- Step 2Add the beef in batches and cook, turning, all over. Remove from pan and set aside.
- Step 3Add remaining oil to the pan, reduce heat to medium, then cook the onions and garlic for 5-6 minutes, stirring until softened.
- Step 4Add curry paste and stir for a minute until fragrant. Add coconut milk, stock, tamarind, fish sauce and sugar, and bring to the boil. Add cooked beef, reduce heat to low, partially cover and simmer for 40 minutes. Add the potatoes and simmer for a further 40 minutes until beef and potatoes are tender.
- Step 5Uncover and allow the sauce to reduce for 3-4 minutes. Stir in peanuts, then serve with rice, Thai basil and cucumber salad. Chop cucumber and chilli dressed with rice vinegar to serve.
- Low carb
- Lower gi
Nutrition
3580 kj
Energy
48g
Fat Total
73g
Protein
1587.57mg
Sodium
33g
Carbs (total)
All nutrition values are per serve
Notes
Massaman curry paste, tamarind paste, palm sugar and Thai basil are available from Asian food shops and selected supermarkets.
- Author: Valli Little, Food director – delicious.
- Image credit: (N/A)
- Publication: Taste.com.au
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