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Massaman Beef Curry

Posted on Sun Aug 2009 by Laura

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

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.

Ingredients (in two stages):

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.

Beef Massaman Curry

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!

One response to “Massaman Beef Curry”

  1. Robin says:

    I would suggest using chuck or blade for this recipe as it has a little internal fat which will help to keep the beef moist during cooking

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