Masaman Beef Curry

  • 2 Tbsp vegetable oil
  • 650g gravy beef or chuck steak, trimmed
  • 1 cup coconut cream
  • 2 Tbsp masaman curry paste (see related recipe)
  • 1 cup coconut milk
  • 1 cup chicken stock
  • 1/2 cup unsalted roasted peanuts
  • 2 medium potatoes, peeled, cut into 3cm pieces
  • 1 cinnamon stick
  • 2 bay leaves
  • 5 cardamom pods, lightly crushed (see note)
  • 2 Tbsp brown sugar
  • 1 Tbsp tamarind concentrate (see note)
  • 1 Tbsp fish sauce
  • steamed jasmine rice, to serve

Heat oil in a large saucepan over medium-high heat until hot. Add beef. Cook, stirring constantly, until evenly browned. Transfer to a plate. Add 2 tablespoons coconut cream to pan. Cook over medium heat for 20 seconds or until hot. Add curry paste. Cook for 1 minute or until aromatic.

Return beef and juices to pan. Add coconut milk, stock, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.

Reduce heat to low. Cover and simmer, stirring occasionally, for 2 hours or until beef is tender. Serve with rice.

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One Comment

  1. avatar tammy
    Posted June 28, 2010 at 5:19 PM | Permalink

    hey, any idea’s for a desert that can use up the leftover coconut milk and cream that goes with curry. I made a chocolate cake with the left overs, nice but not a great match with the curry!

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