Massaman Beef Curry
Karen ChanIngredients:
Recipe brought to you with the help of our friends at Asian Inspirations
- 500g beef fillet (cut into bite size)
- 400ml TCC Coconut Milk
- 1 cup water
- 1⁄2 jar Valcom Massaman Curry Paste
- 4 tbsp oil
- 3-4 tsp Squid Brand Fish Sauce
- 2 tbsp sugar
- 2 tbsp tamarind paste (adjust amount to taste)
- 2 potatoes (peeled and cubed)
- 1⁄2 cup roasted peanuts or chickpeas
Method:
- Combine 1 cup each of coconut milk and water in a saucepan, place over high heat until boiling. Add beef and simmer for 20 mins or until the meat is tender.
- While simmering meat, stir-fry massaman curry paste with oil over low heat until fragrant. Slowly add the remaining coconut milk, fish sauce, sugar and tamarind puree. Mix well.
- Combine curry mixture into the meat and continue cooking over medium high heat. Bring to the boil before adding potatoes.
- Continue simmering until potatoes soften. If too dry, some water can be added. Garnish with peanuts before removing from heat. Serve with rice.
Our friends at Wine Selectors suggest pairing this dish with a Shiraz.
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