Massaman curry

Massaman curry

Slow-cooked, meltingly tender beef and a sprinkling of crunchy peanuts to finish – it really is curry heaven

Nutrition and extra data

Nutrition: per serving

Substances

Coconut milk

Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

The world’s favourite root vegetable, the potato comes in innumerable varieties. A member of…

Onions are endlessly versatile and an essential ingredient in numerous recipes. Native to Asia…

The identical form, but smaller than…

A seed pod from the tamarind tree that is utilized extensively in South-East Asian and Indian…

Fish sauce

A seasoning usually utilized in Vietnamese and Thai cooking. In Vietnam it is generally created from shrimp…

Rice is a grain, the seed of a kind of grass, which is the most broadly grown and the most…

Heat oven to 200C/180C fan/fuel six, then roast the peanuts on a baking tray for 5 mins right up until golden brown. When awesome sufficient to handle, roughly chop. Lessen oven to 180C/160C fan/gasoline four.

Heat 2 tbsp coconut milk (use the cream on best if there is any) in a large casserole dish with a lid. Add the curry paste and fry for one min, 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, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Deliver to a simmer, then cover and cook for 2 hrs in the oven right up until the beef is tender.

Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.

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