If curry is what you're craving then have a go at our homemade Massaman Beef. This mouth-watering recipe is very simple and easy to make. You basically just toss all sauce ingredients into the wok as you prepare them, and simmer together with the beef.
Tip
This dish is delicious straight away but if you can fight temptation it is even better when eaten two days later. This gives the flavours a chance to infuse the potatoes even further.
Ingredients
- 500g round or topside steak
- 2 cloves garlic, crushed
- 1/2 cup massaman curry paste
- 400ml can coconut milk
- 1 cup beef stock
- 2 tbsp brown sugar
- 2 large peeled, cubed potatoes
- 2 tsp fish sauce
- 1 red chilli
- Handful of fresh basil leaves.
- Roasted peanuts, extra basil leaves, and steamed rice to serve
Method
1. Preheat oven to 180°C.
2. Cut the steaks across the grain into strips (about 1.5cm wide). Season with salt and pepper. Add a little oil to the beef strips, mix well.
3. Heat a wok or frypan, ensure it is hot.
4. Stir-fry the beef in 2 batches, remove each batch and place it in a casserole dish.
5. Add a little oil to pan, add the garlic and cook for 30 seconds.
6. Reduce the heat and add curry paste, stir for 2 minutes.
7. Add the coconut milk, stock and sugar, stir until the mixture boils.
8. Add potatoes. Pour over the beef in the casserole dish and stir to combine.
9. Cover the casserole dish, place in oven, cook 30 minutes or until beef is tender.
10. Serve sprinkled with roasted peanuts, extra basil leaves and red chilli to taste. Serve with steamed rice on the side.
