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- Massaman beef curry with steamed jasmin rice
Massaman beef curry with steamed jasmin rice
Serves
4
Prep Time
5
Cook Time
0
Ingredients
750 g Rump steak or topside, diced into 2.5-3cm cubes
115 g Can massaman paste
2 Cans of coconut milk
8 Kaffir lime leaves
2 Large potatoes, peeled, cut into cubes
75 g Salted peanuts
2 tsp Tamarind paste
Juice of 2 limes
Asian fish sauce
White sugar to taste
1/4 Bunch Thai basil and 25g of salted peanuts to garnish
Method
- Preheat oven to 170'C. Lightly oil the beef. Heat a pan or wok to medium heat and brown beef in 2 to 3 batches. Remove each batch from pan or wok and liansfer to a large oven-proof dish
- Add the massaman paste to the pan or wok, lower heat and cook for 1 minute. Add coconut milk and lime leaves and bring to the boil. liansfer ingredients to ovenproof dish, cover with lid or foil and place in oven
- Cook, stirring occasionally for 1½ hours or until beef is almost tender. Add the potato and peanuts, cook for 30 minutes or until the potato is soft. Add the tamarind paste, lime juice, sugar and season with the fish sauce. Garnish with Thai basil and salted peanuts
