This fall-apart Beef Massaman Curry takes a little time to cook down but it’s well worth the wait as you’re rewarded with the most delicious and comforting curry. It’s lovely and fragrant, with a nourishing richness from the coconut cream. We’ve opted to make our curry paste from scratch but feel free to use a store-bought one instead.
Serves 4
Ingredients
1kg beef chuck
1 red onion, separated
3 garlic cloves
30g coriander root
1 red chilli
3 tbsp water
1 tbsp lemongrass grated
2 tsp ground coriander
2 tsp ground cumin
½ tsp cinnamon
½ tsp ground cloves
500ml stock or water
400ml coconut cream
500g small potatoes, peeled
3 tbsp roasted peanuts, chopped
2 tsp fish sauce
1 tbsp sugar
Method
- Season the chuck with salt and pepper, then heat a heavy based saucepan on medium-high heat and add in a drizzle of oil. Once the pan is hot, add in the chuck pieces into a single layer.
- Leave them to brown on one side then turn. Cook the meat in batches until it’s all browned on the outside.
- While you’re cooking the meat, make the base of the curry by adding ½ of the red onion, garlic, coriander root, chilli, water and lemongrass into a blender and blend until smooth.
- Once the meat is browned and set to the side, add in the remaining ½ red onion which has been sliced. Cook on medium heat for a couple of minutes.
- Next add in the curry paste, followed by the dried spices. Fry for 2 minutes.
- Add in the stock and the coconut cream and bring to a gentle boil.
- Add in the cooked beef and any juices and place the lid on. Reduce the heat to low and cook for 1-1.5 hours or until the beef is tender.
- Then add in the potatoes and continue cooking with the lid off for another half an hour until the potatoes are cooked through.
- Add in the chopped peanuts, fish sauce and sugar and check for seasoning.
- Serve with rice and garnish with coriander leaves.
