Beef Massaman curry
This delicious creamy, citrus curry is a bit of a nomad. With Malaysian, Thai and Indian flavours it crosses boarders culinarily speaking. However it usually fits amongst and is found in Thai cuisine predominantly. A blend of chilli, lemongrass, cumin and cardamom with a tangy yet sweet combination of flavours often seen on many Thai menus.
If you want to make your own paste – then there really is no other flavour like it. I will pop the paste ingredients down for you… However, if you want this as a quick mid-week meal then buy the paste. There are loads available and many tasting authentic nowadays.
This curry is mild and can happily feed a family or friends as a good introduction to new flavours without the heat complication. I urge you to give it a go.
This curry has potatoes in it traditionally so if you don’t want to have rice with it, some fresh seasonal greens, a salad or some flat bread to dip in all go well too.
Ingredients:
Paste: (Optional)
4-5 Kashmiri dried Chilli
3 shallots peeled and diced
3-4 cloves of garlic
3cm ginger chopped
1 lemongrass – remove outlier and chop
4-6 tbsp water
Dry spices for paste:
1 Clove
1tsp cumin
1 pinch nutmeg
1 tsp coriander
2 cardamom
1/2 tsp cinnamon
Curry:
700g Beef I used rump but chuck works well too. Chop into 4cm chunks.
500ml beef stock
2 bay leaves
1tbsp Olive oil
250ml Coconut milk
4-5 waxy spring salad potatoes
1 tbsp fish sauce
1 tbsp Sugar (if using bought massaman paste omit this ingredient)
Method:
Curry Paste:
To Make the paste add all dry ingredients to a dry frying pan and toss lightly. As soon as you start to smell the aromatics released into he air they are ready. Remove from the heat and place into. Food processor with 4-6 tbsp water and blitz into a smooth paste. ( if you want to double the amount this freezes well).
For the beef, add this to a pan and pour int he stock and bay leaves. Bring to a boil and simmer for 30mins. I usually stick it on and help kids with hw, or take the washing in etc while its on. Its the only longer step and could easily be done if working form home as it need zero attention.
After 30 mins turn off the heat and remove the beef. Set to one side but keep the stock. This is good stuff that will be used.
For the sauce, add 1 tbsp Olive oil to a pan and pour int he curry paste, bought or made. Allow it to cook out for a minute or so before adding the coconut milk and storing to combine. Now add your potatoes and a little of the beef stock. Cook this together with until the potatoes are just cooked. Add back in the beef and reduce the sauce to thicken slightly.
Serve with steamed rice, seasonal veggies or a mixed seasonal salad and flat bread.
This can also be mad into a veggie dish, just skip the beef step and use broccoli and butter beans as a substitute for the meat. The flavours work really well together.