FROM OUR KITCHEN
Beef massaman curry
Prep time15 min
Cook time135 min
Total time150 min
Servings6
01
Ingredients
- 1 kg chuck or boneless shin/gravy beef, cut into 3cm pieces
- 2 tbsp vegetable oil
- 2 cloves garlic, crushed
- 4 cm piece ginger, finely grated
- 4 Asian eschalots, thinly sliced
- 1.3 cup massaman curry paste
- 2 cups (500ml) beef stock
- 2.01 sprigs curry leaves
- 270 ml can light coconut milk
- 1 large sweet potato, peeled, cut into 2cm pieces
- 2 baby eggplant, cut into 2 cm pieces
- 2 tsp fish sauce
- 200 g green beans, cut into 3cm lengths
02
Step-by-step method
- 01Preheat the oven to 180°C (160° fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well.
- 02Heat a large ovenproof casserole dish over medium-high heat. Brown beef in 2 or 3 batches, setting beef aside on a plate.
- 03Reduce heat to medium and add remaining oil. Add garlic, ginger, eschalots and curry paste and cook, stirring, for 1 to 2 minutes. Return beef and any juices to the dish, pour in stock and add curry leaves, stirring well. Bring to the boil, then cover and place in oven. Stir occasionally, adding a little water if needed to keep ingredients just covered for 1 ½ hours or until beef is almost tender.
- 04Add coconut milk, sweet potato, eggplant and fish sauce. Remove lid and cook for a further 30 minutes, or until beef is very tender, adding beans for final 10 minutes of cooking.
- 05Serve curry with jasmine rice, topped with fried curry leaves and toasted coconut.
03
Chef's tips
- You could also use topside, round or blade, reducing cooking time – cook for 1 to 1 ½ hours or until tender
- Swap sweet potato with butternut pumpkin or Sebago potato and swap green beans for snake beans.
- Garnish with toasted peanuts and coriander leaves if desired.