Beef · Thai
Massaman Beef curry
Beef recipes often feel either too basic or too fussy to me. This one sits somewhere in the middle, which is exactly where I want to be cooking on a Thursday night.
Method
- 1.Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.
- 2.Heat 2 tbsp coconut cream in a large casserole dish with a lid. Add the curry paste and fry for 1 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. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.
- 3.Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.
Notes
If you have fresh herbs, use them. If you don't, dried is fine. I've done both and nobody has complained.
This scales up easily if you're cooking for more than one or two people. I sometimes double it just so I have lunch sorted.