 |
|
||||||||
1-2 tbsp vegetable oil
800g (1 lb 12 oz) beef chuck, diced
sea salt, to taste
3 tbsp Marion’s Kitchen Massaman Curry Paste
4 Asian red shallots, halved
250ml (8.75 fl oz) coconut milk
1 cup water
2-3 potatoes, peeled, cut into 4cm (1.5”) chunks
2 tsp fish sauce
2 tbsp roasted peanuts
fresh coriander (cilantro) leaves, to serve
steamed rice, to serve
Preheat a large deep frying pan on medium-high heat and add vegetable oil. Add in the beef pieces and season with salt. Sear for 3 minutes on both sides or until you have a nice golden crust. Add in the massaman curry paste and shallots, then ensure everything is mixed thoroughly.
Cooking the beef and curry paste for 1 minute until it’s smelling lovely and fragrant. Pour in the coconut milk and 1 cup water, then reduce the heat and gently simmer for 30 minutes to allow all those flavours to make friends.
After 30 minutes, give the beef and curry mixture a stir. Add in the potato and fish sauce, then continue cooking on a gentle simmer for a final 30 mins until the beef is lovely and tender. Stir through the roasted peanuts.
Remove the pan from heat and transfer the curry to serving bowls. Top with coriander and serve alongside steamed rice.
There are no reviews yet. Be the first one to write one.