Beef Massaman Curry (Weeknight version)
Ingredients
700g chuck steak, cut into 2-inch pieces
2 heaping tbsp Maesri massaman curry paste
1 tbsp pork lard (or oil)
1 tsp ground cumin
1 tsp ground coriander
½ cinnamon stick
1 clove
2 cardamom pods
500ml beef stock
100ml thick coconut milk
1 tsp tamarind paste
2 tbsp fish sauce
1 tsp sugar
1 lime leaf
3 potatoes, quartered
1 tbsp crushed peanuts, for garnish
Coriander leaves, for garnish
1/2 lime juiced
Method
1. Prep the beef — Cut the chuck steak into 2-inch chunks. Place in a pressure cooker with the beef stock, cinnamon, clove, and cardamom. Cook under pressure for 30 minutes until tender.
2. Start the curry base — In a heavy pot or wok, melt the lard. Add the Maesri massaman curry paste and fry for about a minute until fragrant. Stir in the cumin and coriander powder.
3. Add coconut milk — Pour in the thick coconut milk and let it simmer for 2–3 minutes.
4. Build the flavour — Stir through the tamarind and lime leaf. Simmer gently for another 5 minutes.
5. Combine — Add the pressure-cooked beef along with most of its cooking juices. Stir in the potatoes, fish sauce, and sugar.
6. Simmer — Cook for another 20 minutes, until the potatoes are tender and the curry has reached your preferred consistency. Finish with lime.
7. Finish — Serve hot with steamed white rice, garnished with coriander leaves and crushed peanuts on top.
Recipe & video by nipcooks
Originally created for Maesri Australia
Featuring Maesri Masaman Curry Paste – available at Coles
