Massaman Beef Curry

Slow cooked meats are absolutely mouth watering and winter is the best time to make hearty slow cooked stews, casseroles and curries.

This Massaman Beef Curry recipe is inspired by The Australian Women’s Weekly cookbook  – is one of my favourite Massaman recipes with some of my personal changes.

2 tablespoons peanut oil

1 large leek, diced

1kg gravy beef or chuck steak, chopped coarsely

2/3 cup massaman curry paste

1 cup coconut milk

1 cup chicken stock

2 cinnamon sticks

2 dried bay leaves

3 medium potatoes, chopped coarsely

2 carrots, roughly chopped

1/2 cup roasted unsalted peanuts

2 tablespoons coconut sugar

1 tablespoon fish sauce

1/3 cup lightly packed fresh coriander leaves

1 lime, cut into wedges

1. Heat half the oil in a frying pan, cook leek stirring for around 5 minutes or until lightly browned.  Transfer to 4.5L slow cooker
2. Heat remaining oil in same pan, cook beef in batches, until browned.  Add paste, cook stirring for 1 minute or until fragrant.  Transfer to the cooker.
3. Add coconut milk, stock, cinnamon, bay leaves, potato, carrot and nuts to the cooker.  Cook, covered on low for 8 hours.
4. Discard the cinnamon sticks.  Stir in sugar and sauce.  Serve curry sprinkled with coriander and accompany with lime wedges.

  24/06/2021     Recipes     0 Comment(s)