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Massaman beef curry

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Origin of dish:  Thailand
Type of cooking:  Hob
Preparation time: 25 minutes
Cooking time: 80 minutes
Ingredients (for 4 people) :

    2 tbsp Thai Taste Rice Bran Oil
    4 shallots, sliced
    600g stewing steak, cubed
    400ml Thai Taste Coconut Milk
    4 tbsp Thai Taste Massaman Curry Paste
    6 cardamom pods, lightly crushed
    2 cinnamon sticks
    2 tbsp Thai Taste Fish Sauce
    2 tsp Thai Taste Tamarind Paste
    200ml water
    1 tbsp Thai Taste Palm Sugar
    75g natural peanuts, toasted and roughly chopped
    300g baby new Charlotte potatoes, halved
    Wedge of lime, to serve
    Baby herbs to garnish


1) Heat the oil in a large pan and add the shallots, cook until soft but not coloured.

2) Remove from the pan, add a little more oil and cook the beef until lightly coloured (you may need to cook the beef in a few batches). Remove the cooked beef from the pan.

3) Add 1 tbsp of the coconut milk to the pan and add the curry paste. Stir and cook for 3 minutes until all the aromas are released.

4) Return the beef and shallots, stirring to coat the meat with the paste.

5) Add the remaining coconut milk, cardamom, cinnamon, tamarind paste, water and palm sugar to the pan. Bring to a gentle simmer then cover and cook for 1½ hours.

6) Add the potatoes and peanuts and cook for a further 30 minutes or until the meat and potatoes are tender.

7) Serve sprinkled with the remaining peanuts, a wedge of lime and a generous sprinkling of baby herbs.
Recipe shared by thaitaste
Recipe(s) from the same person
Advice: This delicious curry is the perfect winter warmer – the potatoes within the curry makes it a meal in itself. Add cubed butternut squash and green beans to make it go a little further.

User comments

another free recipe every day

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