Beef Massaman

Name: Beef Massaman
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: Thai
Ingredients: 1 tbsp groundnut oil; 1 kg stewing beef, cut into large chunks (I like to use feather steak); 2 onions, roughly chopped; 4 tbsp massaman curry paste (see below); 4 kaffir lime leaves; 400 ml beef stock; 400 ml coconut milk; 450 g waxy new potatoes, halved; 100 g mangetout; Thai basil, to finish (optional); 10 cm fresh ginger, peeled and chopped; 4 cloves of garlic, peeled; 2 red chillies, chopped; 2 limes, juiced; 3 tbsp fish sauce; 2 tbsp ground coriander; 1 tbsp ground cumin; 1 tbsp brown sugar; 1 tbsp tamarind paste; 1 tsp ground cinnamon

Preparation info

Serves:
6

Difficulty
Easy
Ready in
3 hr 30

Appears in

Anna's Family Kitchen

By Anna Stanford

Published 2022

About

Hearty and packed with flavour, there’s a lot of spice in this curry but it’s mellowed by the coconut milk. Traditionally, massaman has a long list of ingredients and requires a fair amount of faff, but I have condensed the recipe for this Thai classic into five simple steps without compromising on the rich, creamy flavour.

Ingredients

1 tbsp groundnut oil
1 kg stewing beef, cut into large chunks (I like to use feather steak)
2

Asia
Thailand
Main course
Gluten-free

Method

Blitz all the paste ingredients together in a food processor. Heat the oil in an ovenproof pan and add the beef to colour for 10 minutes. Stir in the onions and massaman paste until combined, then add the lime leaves and stock.

Bring to a simmer, then cover with a lid and cook in the oven at 140°c f