Massaman Beef Curry
For those curry connoisseurs, this Thai inspired Massaman beef curry has great depth of flavour. Fill your home with the enticing smell of this slow cooked, mouth-watering beef curry.
CSR Rapadura Sugar is natural and unrefined. Made from sugar cane juice that’s evaporated, its delicate caramel flavour creates a perfect sweet and sour balance in this Thai inspired curry.
- 2 tbsp coconut or vegetable oil
- 10 small shallots, peeled
- 1 tbs green cardamom pods
- 2 cinnamon sticks
- 4 whole star anise
- 1kg chuck beef or stewing beef
- 3 tbsp Massaman curry paste
- 1 x 400g can coconut cream
- 2 tbsp fish sauce or to taste
- 1 cup water (or enough to cover the meat)
- 300g waxy potatoes (like Kipfler or Dutch creams), washed and cut into chunks
- 4 tbsp unsalted roasted peanuts, lightly crushed
- 1 cup of fresh Thai basil leaves
- 2 tbsp CSR Rapadura Sugar
- ½ tbsp tamarind paste or the juice of 1 lime
- In a large heavy pot or deep sauté pan add the oil and shallots, frying on a medium heat until golden brown.
- Add the cardamom, cinnamon and star anise and stir-fry for about 30 secs or until fragrant
- Add the beef and brown for 1-2 mins. Stir to mix well with the spices.
- Stir in the Massaman curry paste and cook for about 1 min.
- Pour in the coconut cream, fish sauce and water until the beef is just covered by the liquid. Stir well. Turn up the heat and bring to the boil.
- Reduce heat and gently simmer for 1 hr, then add the potatoes, peanuts and half the Thai basil leaves. Stir in the CSR Rapadura Sugar, tamarind paste or lime juice. Taste and add a little more fish sauce or water if necessary.
- Turn up the heat to medium-low and cover. Cook for another 30 mins or until the potatoes and meat are tender.
- Once the potatoes are cooked, remove the curry from the heat. Add the remaining Thai basil and stir well. Check the seasoning again and serve the curry with steamed rice.