- Prep Time: 20 minutes
- Cook Time: 2h 00 min
- Serving: Serves 06-08
Beef Massaman Curry
This incredibly tasty curry has been shared with us by Nikalene Riddle from Skinnymixers. It is so flavoursome! The curry paste is great to have in the fridge so that you can make another dinner down the track. And trust us, you will want to make this again!
Recipe Tester Feedback: "As with all of Nikalene’s recipes, this is a bold and flavour-packed curry. I may even use the paste to do a big slow cooked curry that can cook while I’m at work." - Laura
No: Gluten / Dairy / Egg / Nuts
Preparation Time 20 minutes
Cooking Time 2 hours
Serves 6-8
Can be frozen
Ingredients
- Massaman curry paste:
- chillies - 5, red, long, deseeded and chopped roughly
- lemongrass - 2 stalks, white only, chopped roughly
- garlic cloves - 7, unpeeled
- shallots - 5 small, brown, unpeeled and halved
- cloves - 2, whole
- cardamom - 5, pods, whole green
- cinnamon - 1/2, stick (or 1/4 tsp ground cinnamon)
- cumin - 1 tsp, seeds
- dried coriander - 1 Tbsp, seeds
- mace - pinch, or nutmeg
- oil - 80g
- fresh coriander - 5, roots and stems
- galangal - 20g, fresh, or ginger, sliced into coins
- kaffir lime leaves - 2, whole
- salt - 1/2 tsp
- water - 30g
- Curry:
- dates - 4, medjool, deseeded
- tamarind purée - 25g (or 20g lime juice)
- onion - 120g, brown, peeled and halved
- massaman curry paste - 60g
- coconut cream - 2 x 400g tins
- gravy beef - 800g, in large cubes
- kaffir lime leaves - 4
- lemongrass - 1 stalk, white only, whole
- vegetable stock - 1/2 Tbsp, concentrate
- cinnamon - 1, stick
- bay leaves - 2
- cardamom - 5, pods, bruised
- fish sauce - 25g (or soy sauce, tamari, liquid aminos) (*ensure GF for soy sauce and fish sauce if required)
- potatoes - 400g, waxy or sweet potatoes, peeled and diced
- fresh basil - small handful, Thai, leaves, chopped roughly
- peanuts - handful, roasted, unsalted, for serving, optional (*omit for NF)
Method
Massaman curry paste:
- Preheat oven to 180C. Line a baking tray with baking paper.
- Add chillies (5), lemongrass (2 stalks), garlic cloves (7) and shallots (5) onto the prepared tray.
- Bake 10 minutes or until garlic and shallots are soft. Peel when finished.
- Meanwhile, add cloves (2), cardamom pods (5), cinnamon stick (1/2), cumin seeds (1 tsp), coriander seeds (1 Tbsp) and mace (pinch) to the bowl. Program 5 minutes / 100C / Speed 1, measuring cap off.
- Program 1 minute / Speed 8, measuring cap on.
- Add oil (80g), roasted garlic, chilli, shallots, lemongrass, coriander roots and stems (5), galangal (20g), lime leaves (2) and salt (1/2 tsp) to the bowl. Pulverise Speed 9 / 30 seconds, measuring cap on. Scrape down sides.
- Add water (30g) to the bowl. Mix Speed 7 / 30 seconds, measuring cap on.
- Mix Speed 7 / 30 seconds again.
- Remove to a sterilised jar or divide into 60g portions.
Curry:
- Add dates (4) and tamarind (25g) to the bowl. Chop Speed 9 / 2 seconds, measuring cap on. Scrape down sides.
- Repeat Speed 9 / 2 seconds.
- Add onion (120g) to the bowl. Chop Speed 6 / 3 seconds, measuring cap on. Scrape down sides.
- Add curry paste (60g) and coconut cream (100g only) to the bowl. Program 5 minutes / 100C / Speed 2, measuring cap off.
- Add beef (800g), remaining coconut cream, lime leaves (4), lemongrass (1 stalk), stock concentrate (1/2 Tbsp), cinnamon stick (1), bay leaves (2), cardamom pods (5) and fish sauce (25g) to the bowl. Program 60 minutes / 100C / Reverse+Speed 1, measuring cap on.
- Check seasoning and adjust to taste. Program 20 minutes / 100C / Reverse+Speed 1, measuring cap off.
- Add potatoes (400g) to the bowl. Program 20 minutes / 100C / Reverse+Speed 1, measuring cap off. Set the internal steaming basket on top to avoid food splatter.
- Remove the whole spices and add basil leaves (handful). Garnish with a few strands of thinly sliced kaffir lime leaves and peanuts.
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