Snapguide

How to make fragrant beef massaman curry

Slow cooked, meltingly tender beef and a sprinkling of crunchy peanuts to finish - it's curry heaven!

35
STEPS
INGREDIENTS
Gather ingredients

Gather ingredients

Roast peanuts for 5 minutes at 200\u00b0c then remove and chop. Put to one side

Roast peanuts for 5 minutes at 200°c then remove and chop. Put to one side

Add 1 tbsp of coconut milk and the curry paste to the casserole dish and heat. Then add the meat and stir until covered and sealed

Add 1 tbsp of coconut milk and the curry paste to the casserole dish and heat. Then add the meat and stir until covered and sealed

Add the rest of the coconut milk and water. Then add the potatoes, onion, kafir leaves, cinnamon, tamarind, fish sauce and most of the peanuts and sugar

Add the rest of the coconut milk and water. Then add the potatoes, onion, kafir leaves, cinnamon, tamarind, fish sauce and most of the peanuts and sugar

Stir, bring the the boil then put in oven for 2hrs at 160\u00b0c

Stir, bring the the boil then put in oven for 2hrs at 160°c

The smell will fill your home! If needed add a little boiling water to loosen the sauce before serving

The smell will fill your home! If needed add a little boiling water to loosen the sauce before serving

Serve with jasmine rice and sprinkle with the sliced chilli and remaining peanuts

  • 85.0g Unsalted peanuts
  • 400.0ml Can of coconut milk
  • 4.0Tbsp Massaman curry paste
  • 600.0g Stewing steak cut into large chunks
  • 450.0g Waxy potatoes cut into cubes
  • 1.0 Onion cut into thin wedges
  • 4.0 Kaffir lime leaves
  • 1.0 Cinnamon stick
  • 1.0Tbsp Tamarind paste
  • 1.0Tbsp Soft brown sugar
  • 1.0Tbsp Fish sauce
  • 1.0 Red chilli deseeded and finely sliced to serve