Beef Massaman Curry

by zebedee1969

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INGREDIENTS

800 grams (1.75 pounds) Beef ; cubed stewing beef
3 tablespoon massaman curry paste
10 green cardamon seeds
3 Star anise
8 small Shallots ; peeled
1 cup water
2 1/2 tablespoons Fish sauce
5 new potatoes ; Peeled and halfed
1 tamarind pod ; can use paste as alternative
2 tablespoons Light brown sugar
4 tablespoons Unsalted roasted peanuts
2 tablespoons Peanut oil
2 cans coconut milk ; can use milk spiced with nutmeg, cinnamon or cloves
handful Fresh basil
1 teaspoon Cinnamon

Servings

INSTRUCTIONS

1. Coat beef in 1 tablespoon of peanut oil and massaman curry paste. Stir well to coat and set aside.

2. In a large pot, heat remaining oil over a medium heat. Stir-fry the cardamom, cinnamon and star anise for 40 seconds. Add the whole shallots and fry until golden brown.

3. Add the curry-coated beef and brown for 1-2 minutes. Stir the beef well to coat it in the spices.

4. Add 1 can of coconut milk, 2 tbsp of fish sauce and 1/2 to 1 cup of water until the beef is just covered by the liquid. Stir well and then bring to the boil. Once boiling, turn heat down very low and cover. Gently simmer for 1 1/2 hours.

5. After this time, add the remaining can of coconut milk, potatoes, peanuts and half the basil leaves. Stir well. Taste and add a little more fish sauce if necessary.

6. Turn heat up to medium-low and cover. Cook for another 30 minutes or until potatoes are tender.

7. Meanwhile, prepare the tamarind juice. If you’re using fresh tamarind, peel the fruit out of the pod. Place the fruit and seeds in 2 tablespoons of warm water and use your fingers to rub the pulp off the seeds into the water. The water will become brown and pulpy — this is tamarind juice. Discard the seeds.

8. Once the potatoes are cooked, remove the curry from the heat. Stir in the sugar, tamarind juice and remaining basil. Stir well and serve the beef massaman curry with Jasmine rice.

NOTES

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Beef Massaman Curry

800 grams (1.75 pounds) Beef cubed stewing beef
3 tablespoon massaman curry paste 
10  green cardamon seeds 
3  Star anise 
8 small Shallots peeled
1 cup water 
2 1/2 tablespoons Fish sauce 
5  new potatoes Peeled and halfed
1  tamarind pod can use paste as alternative
2 tablespoons Light brown sugar 
4 tablespoons Unsalted roasted peanuts 
2 tablespoons Peanut oil 
2 cans coconut milk can use milk spiced with nutmeg, cinnamon or cloves 
handful  Fresh basil 
1 teaspoon Cinnamon

1. Coat beef in 1 tablespoon of peanut oil and massaman curry paste. Stir well to coat and set aside.

2. In a large pot, heat remaining oil over a medium heat. Stir-fry the cardamom, cinnamon and star anise for 40 seconds. Add the whole shallots and fry until golden brown.

3. Add the curry-coated beef and brown for 1-2 minutes. Stir the beef well to coat it in the spices.

5. After this time, add the remaining can of coconut milk, potatoes, peanuts and half the basil leaves. Stir well. Taste and add a little more fish sauce if necessary.

6. Turn heat up to medium-low and cover. Cook for another 30 minutes or until potatoes are tender.

8. Once the potatoes are cooked, remove the curry from the heat. Stir in the sugar, tamarind juice and remaining basil. Stir well and serve the beef massaman curry with Jasmine rice.

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zebedee1969

Nutrition

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Serving Size: 1 Serving (404g)
Recipe Makes: 4 Servings

Calories: 408
Calories from Fat: 126 (31%)

Amt Per Serving		% DV

	Total Fat 14g	19 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 6.6g
	Polyunsanturated Fat 4.5g
Cholesterol 0mg		0 %
Sodium 894.4mg		31 %
Potassium 1391.7mg		37 %
Total Carbohydrate 64g		19 %
	Dietary Fiber 7.4g	29 %
	Sugars, other 56.6g
Protein 10.3g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 408

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