Beef Massaman Curry
Ingredients
For the Massaman paste
For the curry
Instructions
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Place all the paste ingredients in a food processor or mini chopper and blend until it forms a paste. Set aside.
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Heat the oil in a large pan, preferably non-stick. Toss the chopped beef in the cornflour, salt and pepper.
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Fry the meat in the oil for about 5 mins on medium to high heat. You can do this in batches depending on the size of your pan, but if you put the meat in and leave it alone for a few minutes before you stir it, you'll get a nice dark colour on the beef. The beef will probably stick a bit to the pan, so you might need to give it a little scrape with a spatula.
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Once the beef has cooked for 5 mins, turn down the heat a little and add in the spice paste. Give it a stir to coat the beef and let it cook for a couple of minutes.
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Add in the beef stock and coconut milk. Give everything a stir (make sure you give any bits stuck at the bottom of the pan a scrape), place the lid on and gently simmer on a low heat for 1 hour 45 mins. If it's starting to look dry you can add in some more beef stock or water.
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After 1 hour 45 mins, add in the potatoes, give it a stir and cook for a further 25 - 30 mins until the potatoes are tender.
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When you are ready to serve, mix in the lime juice. Serve the curry on a bed of rice with a sprinkling of coriander, fresh chillies and a wedge of lime.
Note
Original recipe: https://www.kitchensanctuary.com/beef-massaman-curry/
