Beef Massaman Curry
This is a very rich and tasty Thai dish where the slow cooked beef melts in your mouth. The dish is dairy and gluten free, if gluten free flour is used.
Preparation time - 30 minutes
Cooking time - 2 hours
Ingredients (serves 4)
For the massaman paste
1 onion
5 dried red chillies
4 cardamom pods
1 cinnamon stick
5 cloves
10 black peppercorns
1 tsp coriander
3 garlic cloves
1 tsp fish sauce
1/2 tsp ground nutmeg
1 tsp cumin
1 tsp salt
3 tbsp oil
1 tsp chopped fresh ginger
1 tsp sumac
50ml water
For the beef
80g salted peanuts
400g diced beef
2 tbsp flour
3 tbsp oil
1 onion
400g potatoes
1 fresh green chilli
400ml can of coconut milk
1 tsp dark soy sauce
1 1/2 tbsp sugar
10 curry leaves
salt
pepper
For the garnish
1 onion
chopped peanuts
fresh coriander
To cook
1. Dry fry the onion, chilli, cardamom, cinnamon, cloves and peppercorns until they are lightly charred.
2. Peel and chop the onion. Add to a mixing jug with the coriander, garlic, fish sauce, nutmeg, cumin, salt, and oil.
3. Place the chillies, cardamoms, cinnamon stick, peppercorns and cloves in a pestle and mortar.
4. Grind until smooth.
5. Add the ground spices to the mixing jug with the fresh ginger, sumac and water.
6. Blend until smooth.
7. Dry fry the peanuts until lightly brown.
8. Finely chop the peanuts.
9. Season the flour with salt and pepper. Roll the beef cubes in the flour.
10. Add the beef cubes and oil to a frying pan.
11. Fry the beef until brown. Finely chop the onion. Chop the potatoes into large bite size pieces. Transfer them all to a saucepan.
12. Stir in the massaman paste, fresh chilli, coconut milk, soy sauce, sugar and curry leaves. Stir in most of the peanuts, leaving some aside for a garnish. Add a lid to the saucepan and leave for simmer for 2 hours. Stir occasionally to prevent from sticking and top up with a little when necessary.
13. For the garnish, finely slice the onion into thin strips.
14. Deep fry at 150c until crispy and golden brown.
15. Serve with boiled rice, along with the peanut, crispy onions and fresh coriander garnish.
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