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Beef Massaman Curry Recipe

1 year ago

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 Beef Massaman Curry
This homemade curry is so simple and easy to make. It's packed with potatoes so you don't fork out on too much beef. The slow cooked meat melts in your mouth
beef-massaman-curry
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Curry
Cuisine Thai
Prep Time 15 minutes
Cook Time 1.30 hours
Servings
people
MetricUS Imperial
Ingredients
Massaman Paste (makes about 6 tbsp):
Other curry ingredients:
To Serve:
Course Curry
Cuisine Thai
Prep Time 15 minutes
Cook Time 1.30 hours
Servings
people
MetricUS Imperial
Ingredients
Massaman Paste (makes about 6 tbsp):
Other curry ingredients:
To Serve:
beef-massaman-curry
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Place all the paste ingredients in a food processor or mini chopper and blend until it forms a paste. Set aside.
  2. Heat the oil in a large pan. Toss the chopped beef in the cornflour, salt and pepper. Fry the meat in the oil for about 5 mins on medium to high heat. You can do this in batches, but I'm a bit too lazy for that. I find that if you put the meat in, and leave it alone for a few minutes before you stir it, you'll get a nice dark colour on the beef. The beef will probably stick a bit to the pan, so you might need to give it a little scrape with a spatula.
  3. Once the beef has cooked for 5 mins, turn down the heat a little and add in the curry paste. Give it a stir to coat the beef and let it cook for a couple of minutes. Then add in the beef stock and coconut milk. Give everything a stir (make sure you give any bits stuck at the bottom of the pan a scrape), place the lid on and gently simmer on a low heat for 1 hour 45 mins (alternatively you can place in the oven at about 160c/320f). Give it a stir every so often. If it's starting to look dry you can add in some more beef stock or water.
  4. After the 1 hour 45 mins, add in the potatoes, give it a stir and cook for a further 25 - 30 mins until the potatoes are tender (this is a good time to start cooking your rice too).
  5. Take out of the oven and mix in the lime juice. Serve the curry on a bed of rice with a sprinkling of coriander/cilantro, fresh chillies and a wedge of lime.
Notes
  1. Any leftovers can be cooled, covered and frozen. Then defrosted and reheated in the microwave until piping hot.
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