How To Make Beef Massaman Curry Recipes

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HOW TO MAKE BEEF MASSAMAN CURRY



How To Make Beef Massaman Curry image

Provided by Dan Toombs

Categories     Main

Time 2h10m

Number Of Ingredients 14

700g (1lb 9oz) stewing beef
2 potatoes, peeled and cut into
bite-size pieces
2 tbsp rapeseed (canola) oil
1⁄2 red onion, quartered
Handful of roasted peanuts
1 batch of massaman curry paste
400ml (13⁄4 cups) thick coconut
milk
1 tbsp palm sugar
1 tsp tamarind paste
3 tbsp Thai fish sauce
Salt, to taste
Thai holy basil, to garnish

Steps:

  • Place the beef in a saucepan and pour 500ml (2 cups) of water over it. Bring to a simmer and cook for 11⁄2-2 hours until the meat is really tender. You will probably need to add more water but only add just enough to cover. You want the stock to be really flavourful from the beef.
  • When the meat is almost tender enough to eat, stir in the potatoes and cook until fork tender.
  • While the meat is cooking, you can start making the curry. Ina wok or large frying pan, heat the oil over a medium-high heat. When it begins to shimmer, add the onion and peanuts. Fry for about 3 minutes, then add the curry paste. Stir well to combine with the oil and onions.
  • Now add the coconut milk, sugar and tamarind paste, followed by the beef, potatoes, about 250ml (1 cup) of the cooking liquid and the fish sauce. Simmer for about 10 minutes to thicken.
  • Taste and adjust the seasoning, adding salt to taste. Garnish with a few leaves of holy basil and serve.

BEEF MASSAMAN CURRY



Beef Massaman Curry image

A savory authentic Thai recipe for beef Massaman curry that is very similar to something you would see in a restaurant. Hearty and multi-layered, this dish is great winter fare. Serve with hot steamed rice.

Provided by SUZIRECTANGLE

Categories     Thai Recipes

Time 50m

Yield 6

Number Of Ingredients 12

2 tablespoons vegetable oil
1 tablespoon Massaman curry paste
½ pound beef chuck, cut into 1-inch cubes
1 cup coconut milk
1 potato, cubed
1 onion, quartered
2 tablespoons fish sauce
2 tablespoons lemon juice
4 dried chili peppers, crushed
2 makrut lime leaves
1 teaspoon brown sugar
½ cup roasted peanuts

Steps:

  • Heat oil in a wok over high heat. Stir in curry paste and heat until bubbling. Add beef and coconut milk; cook and stir until beef is browned, 7 to 10 minutes.
  • Stir in potato, onion, fish sauce, lemon juice, chili peppers, lime leaves, and brown sugar. Cook for 5 minutes, reduce heat, and simmer until beef is tender, 20 to 30 minutes. Sprinkle peanuts on top.

Nutrition Facts : Calories 301.7 calories, Carbohydrate 17.6 g, Cholesterol 17.2 mg, Fat 24.3 g, Fiber 3.8 g, Protein 10.8 g, SaturatedFat 10.4 g, Sodium 534.3 mg, Sugar 3.4 g

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