Beef Massaman Curry
BEEF MASSAMAN CURRY🍚🇹🇭
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If you follow my recipes you’ll know I rarely cook ANYTHING that takes longer than about 20 minutes 😂 to the point I’ve almost forgotten that you can actually spend hours cooking something.
So today felt different for me, but really fun! This took about 2 and a half hours in total, obviously I wasn’t continuously cooking for this time I just left it for nearly 2 hours😄 AND...I followed a recipe, so unlike me. I actually find following recipes quite unenjoyable and I question everything and usually end up adapting it all to how I want it (not a control freak at all🙃)
This is the @bbcgoodfood recipe! I highly recommend it tasted absolutely insane! (I just found it on Google, and made a few healthier adjustments - I’ve copied it here for you!)
Ingredients
85g unsalted peanuts
400ml can coconut milk
4 tbsp massaman curry paste
600g stewing beef steak, cut into large chunks
450g waxy potatoes, cut into 2.5cm chunks
1 onion, cut into thin wedges
4 kaffir lime leaves
1 tbsp tamarind paste
1 tbsp fish sauce
1 red chilli, deseeded and finely sliced, to serve
jasmine rice, to serve
Method
STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice #BloomsEats