Beef massaman curry

Beef massaman curry


  • 1h 20m

  • Serves 4 approx.

    Medium

Ingredients

  • For the curry paste

  • 5 garlic cloves

  • 2 shallots

  • 1 green chilli

  • 1 red chilli

  • 25g ginger, peeled

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 1 tsp coriander seeds

  • 1 tbsp coconut oil

  • 1 tbsp fish sauce

  • 1 tbsp cornflour

  • Handful coriander leaves

  • For the curry

  • 500g beef skirt, diced

  • 400ml coconut milk

  • 2 cinnamon sticks

  • 2 lemongrass sticks, slightly crushed to release flavour

  • 200g baby potatoes, halved

  • Salt and pepper

  • 2 tbsp yoghurt

  • For the garnish

  • Coriander leaves

  • Sliced red chilli

  • Lime wedges

  • 1h 20m

  • Serves 4 approx.

    Medium

  • Ingredients

    • For the curry paste

    • 5 garlic cloves

    • 2 shallots

    • 1 green chilli

    • 1 red chilli

    • 25g ginger, peeled

    • 1 tsp ground coriander

    • 1 tsp ground cumin

    • 1 tsp coriander seeds

    • 1 tbsp coconut oil

    • 1 tbsp fish sauce

    • 1 tbsp cornflour

    • Handful coriander leaves

    • For the curry

    • 500g beef skirt, diced

    • 400ml coconut milk

    • 2 cinnamon sticks

    • 2 lemongrass sticks, slightly crushed to release flavour

    • 200g baby potatoes, halved

    • Salt and pepper

    • 2 tbsp yoghurt

    • For the garnish

    • Coriander leaves

    • Sliced red chilli

    • Lime wedges

  • Directions

    To make the curry paste

    Place all of the curry paste ingredients into a food processor, or a spoon, and blitz to combine into a smooth paste.

    To make the curry

    Place the curry paste into a large saucepan and fry over a medium heat for 3 minutes.

    Add the diced beef skirt and cook for a further 2 minutes.

    Add the coconut milk, cinnamon sticks and lemongrass. Bring to the boil, then reduce to a simmer. Place a lid on the pan and simmer for 1 hour.

    After an hour, add the baby potatoes. Cook uncovered for a further 20 minutes (then test the potatoes are cooked).

    Once cooked remove the cinnamon sticks and lemongrass and discard. Season and stir in the yoghurt.

    Serving suggestion

    Serve in warmed bowls.
    Garnish with coriander leaves, sliced red chilli and lime wedges.
    Can be served with jasmine rice and naan bread.