התמונה להמחשה בלבדMassaman Beef curry
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. In massaman beef curry, Peanuts, can Coconut cream and tbsp Massaman curry paste are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat 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.
- 2Heat 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.
Nutrition
- Calories
- 958
- Protein
- 49.2g
- Carbs
- 32.8g
Chef tips
For a deep infusion of flavour, fry the curry paste with the thick part of the coconut cream until the oil separates, then sear the beef to keep it tender and juicy. Serve with fluffy jasmine rice and a fresh lime wedge to balance the flavours. For an allergy-friendly version, swap the peanuts for toasted coconut flakes for a lovely crunch.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. In massaman beef curry, Peanuts, can Coconut cream and tbsp Massaman curry paste are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.