chef Mark Jansen Massaman Beef Curry
- Prep time 20Min
- Cook time 1Hr
- Technique Braise, Stew
- Meat Beef
- Cut Sirloin
- Serves 10
Hey guys, have you tried our Massaman Beef Curry yet? It's a bowl of pure deliciousness! The tender beef, combined with a blend of aromatic spices, creates a flavor explosion in your mouth. It's the ultimate comfort food that'll warm you up from the inside out!
Ingredients
- 5 pound bottom sirloin, cut into cubes for braising
- 10 cloves
- 2 cinnamon sticks
- 15 cardamom pods
- 1 teaspoon cumin seeds
- 2 tablespoon vegetable oil
- 1 lemongrass stick
- 2 inch long piece galangal
- 4 tablespoons of massaman curry paste
- 8½ cups coconut cream
- 4¼ cups water
- 1 pound potatoes, peeled and cut into ¾ inch pieces
- 4 ounces whole shelled peanuts
- 4 tablespoons fish sauce
- 2 tablespoons grated palm sugar
- 1 tablespoon tamarind paste
Method
For the Curry:
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Dry-fry the clove, cinnamon, cardamom, and cumin separately in a pan until fragrant. Grind them together in a pestle and mortar or spice grinder. Set aside.
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Cut the top off the lemongrass and discard. Bash the tender bottom section with the back of a cleaver. Cut the galangal into ½-inch wide pieces. Set aside.
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Place a large wok or pot over medium heat. Add the oil, then fry the massaman curry paste for 1 minute. Increase the heat and add the beef. Stir and seal the meat on all sides.
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Add the spices, bashed lemongrass, and cut galangal. Stir-fry together. Add the coconut cream with 4½ cups water. Bring to the boil, then reduce the heat and simmer gently for 1 hour.
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Meanwhile, place the cut potato into a pot of cold water and bring to the boil. Boil rapidly for 2 minutes, then strain and refresh.
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When the beef is tender, add the potato and peanuts to the curry and continue to cook until the potatoes are done.
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Remove the lemongrass. Season the curry with fish sauce, palm sugar, and tamarind paste.
To Serve: Serve curry with jasmine rice. Garnish with extra peanuts and coriander.
