Beef Massaman Curry
?Preparation Time: 15 minutes
?Cooking Time: 2 – 2 ½ hours?
Serves: 4 – 6?
1kg chuck or boneless shin/gravy beef, diced into 2.5 -3cm cubes
2 cloves garlic, crushed
4cm piece ginger, grated
1/3 cup massaman curry paste
2½ cups beef stock
400ml can coconut milk
2 large potatoes, peeled, cubed
2 tsp fish sauce
fried basil leaves and roasted peanuts to serve
1. Preheat the oven to 180°C. Season the beef with salt and pepper and add about 2 tablespoons of oil to beef and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in a casserole dish.
2. Reduce heat in pan to medium and add a little extra oil. Add the garlic, ginger and curry paste, cook for 1 – 2 minutes, stir often. Pour in the stock, stirring well. Pour the mixture over the beef in the casserole dish and stir to combine. Cover the casserole dish and place in the oven. Stir every 40 minutes or so, adding a little water if needed to keep the ingredients just covered. Cook until the beef is almost tender (about 90 minutes).
3. Add the coconut milk, potatoes and fish sauce. Cook for a further 30 minutes or until the beef is very tender. Garnish with fried basil leaves and roasted peanuts to serve.
What’s your favourite curry?