Description
Embark on a culinary journey to Thailand with this Slow Cooked Beef Massaman Curry. This dish brings the warmth of Thai spices into your kitchen, creating a symphony of flavors with each bite. The rich, fall-apart beef pairs wonderfully with the spicy, homemade Massaman paste, while the new potatoes add a comforting, earthy note. It’s a testament to the power of slow cooking, transforming simple ingredients into a hearty, soul-satisfying meal that’s perfect for any day of the year.
Ingredients
Massaman Paste (makes about 6 tbsp):
1 chopped red onion
3 mild red chillies, roughly chopped
2 tsp ground coriander
2 tsp cumin
1/2 tsp ground cinnamon
1/2 tsp white pepper
3 cloves garlic, peeled
2 sticks of lemongrass, inner parts finely chopped
1 tsp minced ginger
1 tsp shrimp paste (optional, check for gluten-free)
3 tsp fish sauce (ensure gluten-free)
1 tsp brown sugar
A small bunch of fresh coriander stalks
1/2 tsp salt
Other curry ingredients:
2 tbsp vegetable oil
1.5 tbsp cornflour
1 kg braising beef (beef chuck), chopped into chunks
1/4 tsp salt
1/4 tsp freshly ground black pepper
400 ml beef stock (use gluten-free bouillon cubes)
400 g can coconut milk
500 g baby new potatoes, halved if large
Juice of 1 lime
To Serve:
Boiled rice
Chopped fresh coriander
Chopped red chillies
Lime wedges
Instructions
Blend all paste ingredients to form a paste; set aside.
Heat oil in a large pan; toss beef in cornflour, salt, and pepper, and fry for about 5 minutes until browned.
Reduce heat, add spice paste, stirring to coat beef. Cook for a couple of minutes.
Add beef stock and coconut milk, cover, and simmer on low heat for 1 hour 45 mins. Stir occasionally.
Add potatoes, cook for 25 – 30 mins until tender.
Stir in lime juice and serve on rice, garnished with coriander, chillies, and lime wedges.
- Prep Time: 15 mins
- Cook Time: 2 hrs 30 mins
Nutrition
- Calories: 507 Kcal