Massaman beef curry

Name: Massaman beef curry
Cuisine: Thai
Ingredients: 250 ml/8½ fl oz beef stock; 3 potatoes, peeled and cut into 2.5 cm / 1 inch cubes; 800 g/1 lb 12 oz rump steak, cut into 5 cm/2 inch cubes; 400 ml can coconut milk; 3 tablespoons Thai fish sauce (nam pla); 3 tablespoons Demerara or palm sugar; 2.5 cm/1 inch piece fresh root ginger, peeled and shredded; 3 tablespoons Thai fish sauce (nam pla); 2 cinnamon sticks; 2 tablespoons Thai Massaman Curry Paste; 5 cloves; 10 cardamom pods; vegetable oil, for frying; 100 g/3½ oz unsalted roasted peanuts, chopped; 3 tablespoons tamarind paste; 3 tablespoons Demerara or palm sugar

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

5 cloves
10 cardamom pods
2 cinnamon sticks
2

Asia
Thailand
Main course
Gluten-free

Method

Heat a wok or heavy-based frying pan and dry-roast the cloves, cardamom pods and cinnamon sticks over a low heat, stirring for 40–50 seconds until they release their fragrance. Remove from the pan and set aside.
Heat some oil in the same wok or pan and stir-fry the curry paste for a couple of minutes. Add the beef and stir-fry for about 5 minutes.
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