Tuesday, September 20, 2011

Massaman Beef Curry

Massaman Beef Curry
Serves: 4

2 teaspoons peanut oil
750 grams lean beef, cut into 3cm cubes
2 brown onions, chopped roughly
4 tablespoons Massaman Curry Paste
2 kaffir lime leaves, shredded
2 tablespoons coriander root, chopped finely
2 large carrots, roughly chopped
2 - 3 cups beef stock
400mL can light coconut cream
2 tablespoons fish sauce
1 cup fresh coriander leaves
2 cups steamed jasmine rice
1 lime, cut into wedges, to serve

Heat peanut oil in a large heavy based saucepan over medium-high heat. Cook beef for 2 - 3 minutes or until browned, then transfer to a plate and set aside.
Add oil andonions to same pot and cook, stirring for 5 minutes or until browned. Add curry paste, coriander root and lime leaves and cook, stirring, for 1 minute or until fragrant.

Return beef to pan, add carrots and stock and bring to the boil. Reduce heat and simmer, covered, for 1 1/2 hours or until beef is tender.

Add coconut cream and fish sauce and simmer, uncovered, for 30 minutes or until thickened slightly.

Serve Massaman Curry with fresh coriander sprinked on top with a bowl of steamed jasmine rice and lime wedges on the the side.

Added paste.....


....coconut cream.....

....served with steamed long grain rice, lime wedge and fresh coriander.

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