Beef Massaman Curry Recipe by Avoca
Packed with flavour and fresh ingredients, AVOCA’s Beef Massaman Curry is the ultimate Friday night fake-away and a perfect winter warming dish.
700g great quality Irish top side of beef, diced
3 tablespoon Massaman curry paste
10 green cardamom seeds
2 cinnamon sticks
3 star anise
2 large brown onions, diced
2 small cans (5.6 fl oz.) coconut milk
1 cup water
2 ½ tablespoon fish sauce or to taste
5 new potatoes, peeled and halved
1/2 tablespoon tamarind paste (Asian grocers)
2 tablespoon palm sugar or brown sugar
4 tablespoon unsalted roasted peanuts
2 tablespoon sunflower oil or any neutral tasting oil
Small bunch of fresh coriander, chopped
Fresh lime wedges to serve
- Marinate the beef in 1 tablespoon of oil and Massaman curry paste. Stir well and set aside.
- In a large pot, heat remaining oil over medium heat. Stir-fry the cardamom, cinnamon and star anise for 1 minute, until fragrant. Add the onions and sauté until golden brown.
- Add the beef and brown for 1-2 minutes. Stir to mix well with the spices.
- Add 1 can of coconut milk, 2 tablespoons 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 hour.
- Add the remaining can of coconut milk, potatoes, and peanuts and stir well. Taste and add a little more fish sauce if necessary. You want this curry to have a balanced flavour between, sweet, salty and sour.
- Turn heat up to medium-low and cover. Cook for another 30 minutes or until potatoes are tender.
- Once the potatoes are cooked, remove the curry from the heat. Stir in the palm sugar, tamarind juice and fresh coriander. Stir well and serve the curry with steamed rice, fresh lime wedges and chopped fresh chili if you enjoy it spicy!