This authentic, melt in your mouth curry is fragrant and delicious. I use homemade paste and slow cook the meat. There is a short cut if you want it quickly, but the wait is worth it. This is lactose, gluten free and can be made low FODMAP or with chicken or lamb. Enjoy!
Ingredients 1 tbsp oil
1 small brown onion, diced
5 tbsp homemade massaman paste 500 g chuck steak or gravy beef, cut into bite sized pieces
1 cinnamon stick
400 ml coconut milk
1/2 cups water
1 lime, juiced or 1 tbsp tamarind paste
2 tbsp palm sugar or raw sugar
2 tbsp fish sauce (exclude for vegetarian option and add soy sauce)
6 potatoes, cut into bite sized pieces
1/4 cup peanuts, lightly roasted
Coriander, to garnish if desired
Fry the onion in oil in a frypan on medium heat until caramelised. Add 1 tbsp massaman paste, the cinnamon stick and beef. Transfer to a plate when the meat is browned.
Cook the remaining massaman paste for 5 minutes on medium heat.
Add the coconut milk, fish sauce, sugar and lime juice. Simmer for 5 minutes.
Cooking the sauce is an essential step
Add the beef and potatoes and simmer for 1 1/2 - 2 hours until the meat is tender.
The beef will absorb the flavours while cooking
Serve the curry with peanuts sprinkled on top and a side jasmine rice.
This tastes fantastic if made ahead and reheated over a low heat until warmed through but not boiled.
Substitute with chicken thighs or lamb shanks.
Add cherry tomatoes 15 minutes before serving for extra flavour.
For a quick massaman use round steak and simmer for 30 minutes.