Massaman beef curry

Cooking Meat Massaman beef curry

Fragrant, delicious and easy to make, this massaman curry wont need fixing.

Lables: Low carb Lower gi Egg free Gluten free Lactose free Wheat free
  1. Heat oil in a large saucepan over medium-high heat until hot. Add beef. Cook, stirring constantly, until evenly browned. Transfer to a plate. Add 2 tablespoons coconut cream to pan. Cook over medium heat for 20 seconds or until hot. Add curry paste. Cook for 1 minute or until aromatic.
  2. Return beef and juices to pan. Add coconut milk, stock, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.
  3. Reduce heat to low. Cover and simmer, stirring occasionally, for 1 1/2 to 2 hours or until beef is tender. Serve with rice.

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2 tbsp vegetable oil
650g gravy beef or chuck steak, trimmed
1 cup coconut cream
2 tbsp massaman curry paste
1 cup coconut milk
1 cup Massel chicken style liquid stock
1/2 cup unsalted roasted peanuts
2 medium potatoes, peeled, cut into 3cm pieces
1 cinnamon stick
2 bay leaves
5 cardamom pods, lightly crushed
2 tbsp brown sugar
1 tbsp tamarind concentrate
1 tbsp fish sauce
steamed jasmine rice, to serve

Adv

Autors
Preparation time
10
Cooking time
1:40
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Meat
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