Today is Sunday but instead of a traditional Sunday lunch I decided to have a go at cooking a Massaman Beef Curry for the family. Everyone agreed it was a winner and the house smells amazing so I just have to write it down before I forget the recipe.
Massaman Beef Curry is a slow-cooked Malaysian dish, which is not too hot but very aromatic. It usually includes potatoes but not in my version! You will need some Massaman curry paste and fish sauce – both available in many supermarkets and worth purchasing for a fantastic Massaman Beef Curry.
- 800g beef brisket or stewing steak, trimmed of fat and cut into chunks
- 1 onion chopped
- 1x 400mL can Coconut Milk
- 1 sachet / 2-3tbsp Massaman Curry Paste
- 8 cardamon pods
- 3 star anise
- 1tsp cinnamon
- small knob ginger sliced
- 2 cloves garlic chopped
Ingredients (in two stages):
- 1tbsp peanut butter
- 1 1/2 tbsp fish sauce
- juice of 1/2 a lime
- 1tsp sugar or squeeze of agave nectar
- handful cashew nuts (and extra for garnish)
Recipe for Massaman Beef Curry
Start by frying the beef in a little oil to seal and then tip the contents of the pan into another dish.
Now fry off the onion, garlic, ginger and spices before adding the beef (but reserve the juices separetely) back to the pan with the massaman paste. Now add the tin of coconut milk, cover and simmer gently for 1 1/2 – 2 hours, or until the meat is tender. The meat needs to be completely covered in sauce so if you need more liquid add the reserved juices from frying the beef.
About 20-30 minutes before the end of the cooking take off the lid and add the peanut butter, fish sauce, lime juice, sugar/agave and a handful of cashew nuts.
Serve the massaman beef curry in bowls on top of jasmine rice with a side dish of steamed mange tout. Here’s one I made earlier!