Homemade Beef Massaman Curry

Slow sauteed Beef Massaman Curry – made, fall-apart slow sauteed beef curry in a very spicy home-cured sauce with new potatoes. good comfort food! create further and freeze some for a busy nighttime.

If you were stranded on a desert island and you had just one form of food to eat for the remainder of your life, what would you choose?

Homemade Beef Massaman Curry

For me, i believe it's to be Thai food. Chocolate is maybe a significant contestant however that solely satisfies my appetite. Thai on the opposite hand? Hmmmm the sweet/spicy/zesty/creamy combos area unit endless. i like a fast inexperienced thai chicken curry for a midweekly meal, however a slow sauteed curry with pretty juicy chunks of meat that disintegrate and also the tastiest saucy potatoes? currently that’s one thing else entirely!!

What is Massaman Curry?

Massaman curry may be a Thai curry that’s made however comparatively gentle heat-wise. It contains millions of spices -which will vary from curry to curry, plus meat, potatoes and milk or milk. I fully love Massaman – each the meat version, and that i conjointly create one with a full chicken. I’ll have to be compelled to share it on here after I get the prospect to photograph it.

INGREDIENTS:

Massaman Paste - makes about 6 tbsp:

• 1 chopped red onion
• 3 mild red chillies roughly chopped (or use fewer chillies, depending on how hot you like it) - I use Fresno chillies
• 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 (or replace with 2 tsp lemongrass paste)
• 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 curry ingredients:

• 2 tbsp vegetable oil
• 1.5 tbsp cornflour (cornstarch)
• 2 1/4 lb (1kg) braising beef (beef chuck) chopped into chunks
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 2/3 cup (400ml) beef stock - 2 stock cubes with water is fine use kallo beef bouillon cubes for gluten free
• 14 oz (400g) can coconut milk it's usually gluten free, but double check
• 1 lb (500g) baby new potatoes (slice any bigger ones in half)
• Juice of 1 lime

To Serve:

• Boiled rice
• Chopped fresh coriander/cilantro
• Chopped red chillies
• Lime wedges

INSTRUCTIONS:

1. Place all the paste ingredients in a food processor or mini chopper and blend until it forms a paste. Set aside.
2. 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'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.
3. 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.
4. 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's starting to look dry you can add in some more beef stock or water.
5. 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).
6. 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.

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