Masaman Curry

Name: Masaman Curry
Prep time: 20 min
Cook time: 133 min
Total time: 153 min
Ingredients: 85 g unsalted peanuts; 400 ml can coconut milk; 4 tbsp massaman curry paste; 600 g stewing beef steak, cut into large chunks; 450 g waxy potatoes, cut into 2.5cm chunks; 1 waxy potatoes, cut into 2.5cm chunks; 4 kaffir lime leaves (available from Thai shops or dried from supermarkets); 1 cinnamon stick; 1 tbsp tamarind paste; 1 tbsp palm or soft light brown sugar; 1 tbsp fish sauce; 1 red chilli, deseeded and finely sliced, to serve; jasmine rice, to serve

Easy

Serves:

Rich and tangy but not too spicy, Massaman is unusual amongst Thai curries in that it doesn't include curry leaves as part of the cooking process. Instead, spices and aromatics like cumin, lemongrass and galangal are mixed with slightly sour tamarind to create an incredible base for a meat or vegetarian dish.

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Ingredients
Method

85 g unsalted peanuts
400 ml can coconut milk
4 tbsp massaman curry paste
600 g stewing beef steak, cut into large chunks
450 g waxy potatoes, cut into 2.5cm chunks
1 waxy potatoes, cut into 2.5cm chunks
4 kaffir lime leaves (available from Thai shops or dried from supermarkets)
1 cinnamon stick
1 tbsp tamarind paste
1 tbsp palm or soft light brown sugar
1 tbsp fish sauce
1 red chilli, deseeded and finely sliced, to serve
jasmine rice, to serve

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 milk (use the cream on top if there is any) 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.

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Ingredients

85 g unsalted peanuts
400 ml can coconut milk
4 tbsp massaman curry paste
600 g stewing beef steak, cut into large chunks
450 g waxy potatoes, cut into 2.5cm chunks
1 waxy potatoes, cut into 2.5cm chunks
4 kaffir lime leaves (available from Thai shops or dried from supermarkets)
1 cinnamon stick
1 tbsp tamarind paste
1 tbsp palm or soft light brown sugar
1 tbsp fish sauce
1 red chilli, deseeded and finely sliced, to serve
jasmine rice, to serve

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 milk (use the cream on top if there is any) 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.