dinner · gluten-free · dairy-free
Beef massaman curry
Slow-simmered beef chuck in a rich coconut massaman curry with toasted dry spices, pineapple juice, potatoes and onions, topped with coconut cream.
- Time
- 210min
- Steps
- 6
Ingredients
Tick what you already have.
Allergens
Contains peanuts and fish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Simmer half the coconut milk in a heavy pot until the oil separates.
-
2
Toast the whole spices in a dry pan, then add them and the curry paste to the coconut oil and fry 2-3 minutes.
-
3
Add the beef and stir to coat. Add the rest of the coconut milk, pineapple juice, fish sauce, sugar and tamarind.
-
4
Cover and simmer gently for 2.5-3 hours until the beef is very tender but holds its shape.
-
5
Add the potatoes and onion and simmer 25 minutes more until tender. Stir in the peanuts and adjust the seasoning.
-
6
Serve topped with coconut cream, with jasmine rice.
