Massaman Beef curry
Thai curry dish made with tender beef and a rich peanut-based sauceserved with a side of rice
Thai
Main
480
Calories
34 g
Carbs
22 g
Fat
34 g
Protein
•

Method
Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.
Heat 2 tbsp coconut cream in a large casserole dish with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed. Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.
Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.
Ingredients

Peanuts
•
85g

Coconut Cream
•
400ml can

Massaman Curry Paste
•
4 tbsp

Beef
•
600g stewing cut into strips

Potatoes
•
450g waxy

Onion
•
1 cut thin wedges

Lime
•
4 leaves

Cinnamon Stick
•
1

Tamarind Paste
•
1 tbsp

Brown Sugar
•
1 tbsp palm or soft light

Fish Sauce
•
1 tbsp

Jasmine Rice
•
to serve

Red Chilli
•
1 red deseeded and finely sliced, to serve