Beef Massaman Curry
A warming curry infused with all the exotic flavours of Thailand.
Serves
6
Featuring
Shemin’s Massaman Curry Paste
Ingredients
85g peanuts, unsalted
400ml tin coconut milk
600g stewing or braising steak (bite sized pieces)
100g Shemin’s Massaman Curry Paste
450g floury potatoes
1 onion, cut into thin wedges
1 tbsp palm or brown sugar
1 tbsp fish sauce (optional)
Sliced fresh chilli
Jasmine rice, to serve
All ingredients are available to purchase in our Farm Shop
Method
- Preheat the oven to 200°C / 180°C Fan / Gas 6.
- Roast the peanuts on a baking tray for 5 mins until golden brown. When cool, chop roughly.
- Reduce the oven temperature to 180°C / 160°C / 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 minute, 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, sugar, fish sauce and most of the peanuts.
- Bring to a simmer, then cover and cook for 2 hours in the oven until the beef is tender.
- Sprinkle with sliced chilli and the remaining peanuts.
- Serve with jasmine rice.
