BEEF MASSAMAN CURRY RECIPE

BEEF MASSAMAN CURRY RECIPE

Even though it’s technically summer in South Africa, there are still occasional chilly wet evenings that call for hearty fare. If you’re craving something spicy, a basic curry can always do the trick. Why not experiment with a medley of flavours, as we do in South Africa? Originally from Southern Thailand and India, this beef massaman curry is a gently spicy dish. In most cases, chicken is used, although beef is always welcome.

BEEF MASSAMAN CURRY SUGGESTIONS

The use of cardamom, cloves, and nutmeg give it a unique taste along with peanuts which is vital to massaman curry. It also adds some texture and richness to the meal. Red curry paste may stand in for massaman curry paste when the latter is unavailable. But the handmade curry paste enriches the dish with additional flavour and provides peace of mind since it has no artificial ingredients.

When the summer rains fall, comfort food is on the menu. You have to try the flatbread with this Thai beef massaman curry—a it’s fantastic combination of flavours.

Beef massaman curry recipe

BEEF MASSAMAN CURRY RECIPE

Recipe by Jessica Alberts

Course: Dinner

Cuisine: Thai

Difficulty: Medium

Prep time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

INGREDIENTS

  • 80 g store bought curry paste (or see recipe below to make your own)

  • 3 tbsp. oil

  • 500 g cubed beef

  • 1 tbsp. peanut butter

  • 1 tin coconut milk

  • 3 potatoes (peeled and cubed)

  • 1 tbsp. fish sauce

  • tbsp. brown sugar

  • coriander to garnish

  • For the homemade curry paste
  • 1⁄4 cup peanuts

  • 2 onions

  • 5 garlic cloves

  • 2 red chillies

  • piece ginger (thumb sized)

  • 1 stalk lemongrass

  • 1 tsp ground cumin and ground coriander

  • 1⁄8 tsp ground nutmeg

  • 1⁄2 tsp cinnamon

  • 1 tsp fish sauce

  • 1 tsp brown sugar

METHOD

  • To make the curry paste, blend all the ingredients in a food processor or blender with olive oil. If the paste is too thick or get stucks, add more oil to achieve a smooth consistency.
  • Next make the curry. Heat oil in wok or frying pan.
  • Add cubed meat and fry for a few minutes until browned.
  • Add curry paste and a peanut butter and stir well.
  • Add tin of coconut milk and a cup of water and simmer gently for 10 minutes.
  • Add potatoes and simmer for further 20 minutes until potatoes are soft.
  • If the sauce becomes too thick, add a little extra water.
  • Season with fish sauce and brown sugar.
  • Serve with steamed jasmine rice and garnish with fresh coriander.

NOTES

  • You can replace the beef with any protein of your choice.
  • To make this dish vegetarian, use any vegetables of your choice instead of the meat.
»BEEF MASSAMAN CURRY RECIPE«

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