| Massaman Curry |
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Ingredients
Servings: Units:
Paste
8 dried long red chillies deseeded 1 tsp shrimp paste for a vegetarian version, substitute miso 2 tsp ground coriander 2 tsp ground cumin 1 tsp ground cinnamon 1/4 tsp ground cloves 1 tsp ground white pepper 1 onion - brown chopped 3 cloves garlic chopped 1 stem lemon grass trimmed, white part chopped 3 cm galangal peeled, chopped
Curry
2 tbsp coconut oil 650 g gravy beef or chuck steak trimmed - for a vegetarian version, substitute vegetables 250 ml coconut cream 2 tbsp massaman curry paste see above 250 ml coconut milk 1 cup chicken or vegetable stock 1/2 cup unsalted roasted peanuts 2 medium potatoes peeled, cut into 3cm pieces 1 cinnamon stick 2 bay leaves 5 cardamom pods lightly crushed 2 tbsp brown sugar 1 tbsp tamarind concentrate 1 tbsp fish sauce for a vegetarian version, use a vegetarian fish sauce if you can find it, otherwise a combination of light and dark soy sauce
Instructions
Paste
- Place chillies in a heatproof bowl. Cover with boiling water and stand for 20 minutes or until soft.
- Drain well. Roughly chop.
- Wrap shrimp paste or miso in foil. Heat in a frying pan over medium heat for 2 to 3 minutes each side or until roasted.
- Blend or process chillies, roasted shrimp paste / miso, coriander, cumin, cinnamon, cloves, white pepper and 1 tablespoon cold water until smooth.
- Add remaining ingredients, 1 at a time, blending well after each addition until mixture forms a thick paste.
Curry
- Heat oil in a large saucepan over medium-high heat until hot.
- Add beef or vegetables. Cook, stirring constantly, until evenly browned or tender. Transfer to a plate.
- Add 2 tablespoons coconut cream to pan. Cook over medium heat for 20 seconds or until hot.
- Add 2 tablespoons of the curry paste (see above). Cook for 1 minute or until aromatic.
- Return beef / vegetables and juices to pan.
- Add coconut milk, stock, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.
- Reduce heat to low. Cover and simmer, stirring occasionally, for 1 1/2 to 2 hours or until beef is tender.
Recipe Notes
Store paste in a clean, airtight jar in the fridge for up to 6 months.
Nutrition Information
There is no Nutrition Label for this recipe yet.
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