HungryForever

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

CourseCurry
CuisineThai

Servings	Prep Time
5people	15minutes

Cook Time

1.30hours

Servings	Prep Time
5people	15minutes

Cook Time

1.30hours

Ingredients

Massaman Paste (makes about 6 tbsp):

1 red onion chopped
3 Red chillies roughly chopped
2 tsp ground coriander
2 tsp cumin
½ tsp cinnamon
½ tsp white pepper
3 cloves garlicpeeled
2 sticks Lemongrassouter leaves removed, softer inside chopped finely
5cm piece gingerpeeled and roughly chopped
1 tsp shrimp paste(optional, also it’s generally gluten free, but best to check)
3 tsp fish sauce
1 tsp brown sugar
10 fresh coriander/cilantro stalks
½ tsp Salt

Other curry ingredients:

2 tbsp vegetable oil
1.5 tbsp Cornflour
1kg braising beef chopped into chunks
pinch of salt and pepper
400ml beef stock 2 stock cubes with water is fine (use kallo beef bouillon cubes for gluten free)
400ml coconut milk (it’s usually gluten free, but double check)
2 large red or white potatoes peeled and chopped into chunks
Juice of 1 lime

To Serve:

Instructions

Place all the paste ingredients in a food processor or mini chopper and blend until it forms a paste. Set aside.
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.
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.
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).
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

Any leftovers can be cooled, covered and frozen. Then defrosted and reheated in the microwave until piping hot.