Note: When I make this recipe for friends, everyone agrees, it's as good as eating out in a Thai restaurant. It's got to a point now where we just can't justify ordering it when we get Thai, when I can whip it up at home! lol!
Have a try yourself. Make sure you read the whole recipe first, including my variations.
Ingredients (serves 4)
- 2 tablespoons vegetable oil
- 650g gravy beef or chuck steak, trimmed
- 1 cup coconut cream
- 2 tablespoons massaman curry paste
- 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 (I don’t use)
- 2 bay leaves (I don’t use)
- 5 cardamom pods, lightly crushed (I don’t use)
- 2 tablespoons brown sugar
- 1 tablespoon tamarind concentrate (I don’t use)
- 1 tablespoon 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 1 1/2 to 2 hours or until beef is tender. Serve with rice.
My Variation to the original recipe:
I use my slow cooker to cook the meat, leaving it for about five hours, then I make it and only let it simmer long enough for the potatoes to cook. (You could boil your meat on the stove top)
I’ve marked the ingredients I don’t bother adding, clearly you don’t miss it.
Massaman paste, add to taste, so once you add all the other ingredients, like brown sugar, fish sauce etc, test taste, and if you want it hotter, simply add another tablespoon of massaman paste.
I use the brand - Maesri Paste Curry Masaman . When I make it for us, I use the whole tin. I used about ½ a tin when we have guests.
[sorry, not the most photogenic meal]
Important note: When it says 1 cup of chicken stock, that is 1 cup of liquid chicken stock, not 1 cup of powder chicken stock, lol.................. just saying!