Pull together a classic beef massaman curry with a little help from one of our exceptional curry pastes. It’s made following a treasured family recipe from Marion’s Thai family, so you can be sure of standout flavours and all the good stuff. Tender beef, creamy potato and a whole heap of deliciousness.
PREP TIME
5 minutes
COOK TIME
1 hour 10 minutes
SERVES
4
Ingredients
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
Steps
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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.
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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.
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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.
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Remove the pan from heat and transfer the curry to serving bowls. Top with coriander and serve alongside steamed rice.
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