Recipe – Beef Massaman Curry


This curry is always a favourite even with the kids – and if you have a favourite massaman paste that doesn’t have any nasties in it then use that. Or you can make this one pretty quickly in  a mini food processor. We adapted this from the Cancer Crushing Kitchen – with its healing turmeric and ginger in it.

CURRY PASTE

Pulse the following in the food processor;

3 brown/red onion
6 Garlic cloves, peeled
1 Lemongrass, roughly chopped
1-2 long red chillis (deseeded if you are heat averse)
1 bunch of coriander, stems and washed roots only (reserve the leaves for the curry)
1 inch of fresh Ginger
1 inch of fresh turmeric (1 tsp if using dried)
2 Dates, pitted
3 Tbsp Dulse (if you do not have this use a good pinch of salt)
3 Tbsp Tamari
4 Tbsp melted Extra Virgin Coconut Oil
½ tsp Peppercorns
¼ tsp Cardamom Seeds (or 4-5 whole pods)
3 Cloves
1 tsp Cinnamon, ground/grated
¼ tsp Nutmeg, ground/grated
½ tsp Cumin, ground (or 1 tsp whole)
½ tsp Coriander, ground (or 2 tsp whole)
1 Star Anise
Water as needed to make the processor work if needed

CURRY

85g unsalted peanuts (or natural unsweetened peanut butter)
400ml can coconut cream
4 tbsp massaman curry paste
800g chuck beef steak, cut into 8cm pieces
450g waxy potatoes, cut into 2½ cm chunks
1 onion, cut into thin wedges
4 kaffir lime leaves
1 cinnamon stick
1 tbsp tamarind paste (if you do not have this then lime juice can add the tartness)
1 tbsp coconut sugar (or rapadura/brown/palm)
1 tbsp fish sauce
1 red chilli, deseeded and finely sliced, to serve
jasmine rice, to serve

  • Step 1
    Heat oil in a large saucepan over medium-high heat until hot. Add beef. Cook, stirring constantly, until evenly browned. Transfer to a plate. Add 2 tablespoons coconut cream to pan. Cook over medium heat for 20 seconds or until hot. Add curry paste. Cook for 1 minute or until aromatic.
  • Step 2
    Return beef and juices to pan. Add coconut milk, stock, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.
  • Step 3
    Reduce heat to low. Cover and simmer, stirring occasionally, for 3 – 4 hours or until beef is tender (or you can put it covered in oven on 160C – or use your slow cooker). Serve with rice and green vegies of choice. Always green vegies.

 

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