This dish is the perfect easy weekend entertainer. Plan ahead and make double quantities for an easy weekday meal as well.
Massaman beef curry
- 1 kg beef diced
- 6 tablespoons Massaman curry paste
- 1 onion, cut into wedges
- 400g waxy potatoes like ‘Nicolas’ or ‘Dutch creams’ cubed
- 1 cinnamon stick, cracked
- 4 kaffir lime leaves, sliced
- 1 tablespoon tamarind paste
- 1 tablespoon oil
- 2 tablespoons coconut, palm or dark brown sugar
- 2 tablespoons fish sauce
- 1 red chilli, seeded and sliced
- 400ml coconut cream
- jasmine rice to serve
for the garnish
- ½ cup roasted peanuts, lime wedges
Pre-heat oven to 160°c
Heat oil in a large non-stick or heavy bottomed frying pan over a high heat and brown meat well. Add the Massaman paste and cook 1minute until fragrant. Add the onions and cook stirring all the time for a further 2-3 minutes. Turn down the heat slightly and add the coconut cream, cinnamon stick, kaffir lime leaves, tamarind paste, coconut sugar, fish sauce and chilli to the pan bring up to a simmer. Then spoon the curry into an ovenproof dish and cook covered in the preheated oven 160°c for 1½ hours. Serve with jasmine rice, garnish with peanuts and wedges of lime. Serves. 4-6.
Tips: For easy weekday eating make a double batch. This curry can be prepared up to 5 days in advance or frozen in an airtight container for up to 6 months.
Did you know: Massaman curry is a rich, relatively mild Thai curry that is an interpretation of a Persian dish. According to Thai food expert David Thompson, as well as Thai journalist and scholar Santi Sawetwimon, the dish originated in 17th century Central Thailand at the cosmopolitan court of Ayutthaya, through the Persianmerchant Sheik Ahmad Qomi from whom the Thai noble family of Bunnag descends. Other theories contend that massaman is a southern Thai dish, influenced by Malay and Indian cuisine,or that its name is derived from the Malay word masam, which means “sour”. Source: Wiki