big batch cooking

Slow Cooked Beef Massaman Curry - Rich, fall-apart beef in a spicy homemade sauce with new potatoes. Perfect comfort food!

Beef Massaman Curry Recipe

red onion

tsp coriander

tsp cumin

tsp cinnamon

tsp white pepper

garlic (peeled)

lemongrass

tsp minced ginger

shrimp paste

tsp fish sauce

brown sugar

coriander/cilantro stalks

tsp salt

vegetable oil

1.5 tbsp cornflour ((cornstarch))

beef

tsp black pepper

400 g (14 oz) can coconut milk

500 g (1 lb) baby new potatoes ((slice any bigger ones

lime

rice

coriander (cilantro)

red chillies

Lime wedges

Place all the paste ingredients in a food processor or mini chopper and blend until it forms a paste. Set aside.

Heat the oil in a large pan. Toss the chopped beef in the cornflour, salt and pepper.

Fry the meat in the oil for about 5 mins on medium to high heat. You can do this in batches, but I find that if you put the meat in, and leave it alone for a few minutes before you stir it, you&#039;ll get a nice dark colour on the beef. The beef will probably stick a bit to the pan, so you might need to give it a little scrape with a spatula.

Once the beef has cooked for 5 mins, turn down the heat a little and add in the spice paste you made earlier. Give it a stir to coat the beef and let it cook for a couple of minutes.

Add in the beef stock and coconut milk. Give everything a stir (make sure you give any bits stuck at the bottom of the pan a scrape), place the lid on and gently simmer on a low heat for 1 hour 45 mins (alternatively you can place in the oven at about 160C/320F). Give it a stir every so often. If it&#039;s starting to look dry you can add in some more beef stock or water.

After the 1 hour 45 mins, add in the potatoes, give it a stir and cook for a further 25 - 30 mins until the potatoes are tender (this is a good time to start cooking your rice too).

Take out of the oven and mix in the lime juice. Serve the curry on a bed of rice with a sprinkling of coriander/cilantro, fresh chillies and a wedge of lime.

My Slow Cooked Beef Massaman Curry has rich, fall-apart slow cooked beef curry in a spicy homemade sauce with new potatoes. 

Perfect comfort food! Make extra and freeze some for a busy weeknight.

This Thai curry is completely homemade from scratch including the Massaman Curry Paste.

Full recipe for the beef massaman curry is available on our site: https://www.kitchensanctuary.com/beef-massaman-curry/

Ingredients for the Beef Massaman Curry:
Massaman Paste - makes about 6 tbsp:
1 chopped red onion
3 red chillies roughly chopped (or use fewer chillies, depending on how hot you like it)
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 outer leaves removed, softer inside chopped finely
1 tsp minced ginger 
1 tsp shrimp paste (optional, also it's generally gluten free, but best to check)
3 tsp fish sauce ,make sure it's a gluten free brand if needed
1 tsp brown sugar
small bunch fresh coriander/cilantro stalks you'll be using the leaves later to serve, so just wrap them in a bit of damp tissue to keep them fresh
1/2 tsp salt

Other Massaman curry ingredients:
2 tbsp vegetable oil
1.5 tbsp cornflour (cornstarch)
1 kg (2lb) braising beef chopped into chunks
1/4 tsp salt
1/4 tsp freshly ground black pepper
400ml (1 3/4 cups) beef stock - (2 stock cubes with water is fine use kallo beef bouillon cubes for gluten free)
400ml (14oz) can coconut milk it's usually gluten free, but double check
2 large red or white potatoes peeled and chopped into chunks
Juice of 1 lime

To Serve:
Boiled rice
Chopped fresh coriander/cilantro
Chopped red chillies
Lime wedges

#comfortfood #curry #homemade

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Beef Massaman Curry Recipe

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