Easy family curry recipe for 4 people, takes only 10 mins; recipe has peanut, coconut milk, curry paste, beef steak, potato, onion, lime, cinnamon stick, tamarind, brown sugar, fish sauce, red chilli and rice.
Beef massaman curry
Course: Easy family curry
Servings
4
servings
Prep time
15 mins
Ingredients
- Peanut: 85g unsalted peanuts
- Coconut Milk: 400ml can coconut milk
- Curry Paste: 4 tbsp massaman curry paste (we used Bart)
- Beef Steak: 600g stewing beef steak, cut into large chunks
- Potato: 450g waxy potatoes, cut into 2 1/2 cm chunks
- Onion: 1 onion, cut into thin wedges
- Lime: 4 kaffir lime leaves (available from Thai shops or dried from supermarkets)
- Cinnamon Stick: 1 cinnamon stick
- Tamarind: 1 tbsp tamarind paste
- Brown Sugar: 1 tbsp palm or soft light brown sugar
- Fish Sauce: 1 tbsp fish sauce
- Red Chilli: 1 red chilli, deseeded and finely sliced, to serve
- Rice: jasmine rice, to serve
Directions
- 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.
