Massaman beef curry
Slow-cooked beef and potato in a mild, nutty coconut curry with warm spices.
- Time2 hr 15
- LevelMedium
- Costabout £3.00 a head
Ingredients
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Method
- 1
Heat the oil in a heavy pan and brown the beef in two batches for 5 minutes each. Set aside.
10 min - 2
Fry the curry paste in the same pan for 1 minute, then add one tin of coconut milk and cook for 3 minutes.
4 min - 3
Return the beef with the stock, cinnamon stick and second tin of coconut milk. Cover and simmer gently for 1 hour 15 minutes.
75 min - 4
Add the onion and potatoes and cook for 25 minutes until the potatoes are tender.
25 min - 5
Stir in the fish sauce, sugar, tamarind paste and most of the peanuts. Simmer uncovered for 5 minutes.
5 min - 6
Scatter with the remaining peanuts and serve with jasmine rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.