Thai Style Beef Massaman Curry
The Ultimate Thai Beef Curry Recipe
5 - 6
Beef + Lamb New Zealand
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1kg Quality Mark beef forequarter steak e.g. chuck
2 garlic cloves
4cm knob fresh ginger
1/3 cup massaman curry paste
2 1/2 cups beef stock
400ml coconut milk
2 tsp fish sauce
a small handful of basil leaves
roasted unsalted peanuts
To Make Curry
Preheat the oven to 180°C.
Cut beef into 2.5-3cm cubes.
Season with salt and pepper, then add about 2 tablespoons of oil to beef and mix well.
Heat a large frypan over a medium-high heat.
Brown the beef in 2 or 3 batches.
Remove each batch and place in a casserole dish.
Reduce heat in pan to medium and add a little extra oil.
Add the garlic, ginger and curry paste, cook for 1-2 minutes, stir often.
Pour in the stock, stirring well.
Pour the mixture over the beef in the casserole dish and stir to combine.
Cover the casserole dish and place in the oven.
Stir every 40 minutes or so, adding a little water if needed to keep the ingredients just covered.
Cook until the beef is almost tender (about 90 minutes).
Add the coconut milk, potatoes and fish sauce.
Cook for a further 30 minutes, or until the beef is very tender.
Garnish with fried basil leaves and roasted peanuts to serve.
Nutrition Information per Serving (407g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)