I love curry – in particular, Massaman curry. I always order it when we have Thai food and I have often made it at home. But I have always used a different recipe that was a touch more “instant”. You know, cook the meat, then mix curry paste with coconut milk, put veggies in, then cook for 30 minutes.
But I wanted to get a touch more authentic, and so I decided to try the Beef Massaman Curry recipe from the AWW How to Cook Everything. It takes a lot longer, and while I will admit that I cheated and still used pre-made curry paste, the result was that much more authentic to what I had been making before.
Next time I might suck it up and buy all the spices for my own paste… but this time round I decided to just try out the new process. This has definately replaced my old recipe as my new go to! Although with a 2 hour cooking time, it will be trotted out on weekends only!
Beef Massaman Curry
1kg skirt steak, diced into 3cm pieces
1 ½ cups beef stock
3 ¼ cups coconut milk
5 cardamom pods, bruised
¼ teaspoon ground cloves
2 star anise
1 tablespoon grated palm sugar
2 tablespoons fish sauce
1 tablespoon tamarind concentrate
2 teaspoons tamarind concentrate, extra
½ cup beef stock, extra
8 baby brown onions, halved
1 medium kumara, chopped coarsely
¼ cup coarsely chopped, unsalted roasted peanuts
2 green onions, sliced thinly
Massaman curry paste
20 dried long red chillies
1 teaspoon ground coriander
2 teaspoons ground cumin
2 teaspoons ground cinnamon
½ teaspoon ground clove
5 large cloves garlic, quartered
1 large brown onion, chopped coarsely
2 sticks fresh lemongrass, sliced thinly
3 fresh kaffir lime leaves, sliced thinly
4cm piece of ginger, chopped coarsely
2 teaspoons shrimp paste
1 tablespoon peanut oil
- Place beef, stock, 1 ½ cups coconut milk, cardamom, clove, star anise, sugar, sauce and tamarind in a large saucepan; bring to a boil. Reduce heat, simmer, uncovered, about 1 ½ hours or until beef is almost tender. Strain beef over a large bowl, reserve 1 cup of the beef sauce, discard cardamom and star anise.
- Meanwhile, make massaman paste.
- Place 2 tablespoons of the curry paste in the same cleaned pan; cook, stirring, until fragrant. Add remaining coconut milk, extra tamarind, stock, bring to boil. Boil, stirring, 1 minute or until mixture is smooth. Add beef, brown onion, kumara, and reserved beef sauce; cook, uncovered, about 30 minutes or until vegetables are tender.
- Place curry in serving bowl, sprinkle with nuts and green onion.
Massaman Curry paste
Preheat oven to 180/160C fan forced. Place chillies in small heatproof jug, cover with boiling water, stand for 15 minutes, drain. Meanwhile, dry-fry ground coriander, cumin, cinnamon, cardamom and clove in a small heated frying pan, stirring over medium heat until fragrant. Place chillies and roasted spices in small shallow baking dish with remaining ingredients. Roast, uncovered for 15 minutes. Blend or process curry paste mixture until smooth.