What you'll need: 80g unsalted peanuts 400ml can of coconut milk 4 tbsp massaman curry paste 600g beef stewing steak, cut into bitesize chunks 450g potatoes, cut into chunks 1 onion, sliced into wedges 4 kaffir lime leaves 1 tbsp tamarind paste 1 cinnamon stick 1 tbsp light brown sugar
What you'll need:
- 80g unsalted peanuts
- 400ml can of coconut milk
- 4 tbsp massaman curry paste
- 600g beef stewing steak, cut into bitesize chunks
- 450g potatoes, cut into chunks
- 1 onion, sliced into wedges
- 4 kaffir lime leaves
- 1 tbsp tamarind paste
- 1 cinnamon stick
- 1 tbsp light brown sugar
- 1 tbsp fish sauce
- 1 red chilli, sliced and de-seeded, to serve
- Boiled rice, to serve
Time: 2 hours
To kick things off, heat your oven to 200C. When nice and hot, put the peanuts on a baking tray, and roast for 10 minutes. Once cooled, roughly chop and put to one side. Decrease the heat to 180C.
Take a large casserole dish, and heat 2 tbsp of the coconut milk. Add the curry paste, and mix well as they fry together. Stir in the beef chunks, and keep things moving over the heat until fried and sealed.
Stir in the rest of the coconut milk along with half a can of water, and then add the potatoes, the lime leaves, the onion, fish sauce, tamarind paste, sugar, cinnamon and most of the peanuts. Bring up to a simmer, cover, and then cook in the oven for two hours until the beef is very tender.
Serve straight from the casserole dish, along with a sprinkling of the chopped red chilli, the rest of the peanuts, and a mound of rice.
A good beef massaman curry is going to pair beautifully with the SC Pannell 'Field St' Shiraz 2015. You surely can’t go far wrong with this great Shiraz matched with south Asian beef curries!
There you have it -- a delicious recipe for Beef Massaman Curry!
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