Massaman Curry W. Bass Straight Beef Chuck

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4 July 2024Beef
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Massaman Curry W. Bass Straight Beef Chuck

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Course Main Course
Cuisine Thai
Servings 4

Ingredients
  

Massman Paste

  • 1 red onion chopped
  • 3 long red chillies chopped
  • 2 tsp ground coriander
  • 2 tsp cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp white pepper
  • 3 cloves garlic peeled
  • 2 sticks of lemongrass outer leaves removed softer inside chopped finely
  • 1 tsp minced ginger
  • 1 tsp shrimp paste optional also it's generally gluten-free, but best to check
  • 3 tsp fish sauce make sure it's a gluten-free brand if needed
  • 1 tsp brown sugar
  • 1 small bunch fresh coriander stalks save the leaves in a container to serve later
  • 1/2 tsp salt

Curry

  • 1 kg Bass Strait Beef chuck steak sliced into chunks
  • 2 tbsp vegetable oil
  • 1.5 tbsp cornflour
  • 1/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 400 ml beef stock
  • 400 g can coconut milk
  • 500 g baby new potatoes they need to cook evenly so cut any larger potties to suit
  • juice of 1 lime or to taste
  • To serve
  • steamed jasmine rice
  • Chopped coriander leaves
  • sliced red chillies
  • lime wedges

Instructions
 

Make the paste:

  • Add all the ingredients to a food processor and blend until it forms a paste.
  • Set aside.

For the curry

  • Heat the oil in a large pan. Toss the beef in the cornflour, salt and pepper
  • Sear the beef for around 5 minutes on medium to high heat until well browned. You may need to do this in batches if you are using a smaller pan.
  • Return all beef to the pan (if cooking in batches) turn the heat down a little and add the curry paste. Stir to combines well and cook for a further 2 - 3 minutes
  • Add the beef stock and coconut milk. Stir to combine, place the lid on and simmer on a low heat for 1 hour 45 mins - 2 hours staring occasionally. If the curry is looking too dry add a little more beef stock. The meat should be holding its form but almost falling apart - There is a little more cooking time to come yet!
  • Now add the potatoes and cook for a further 30 minutes or until the potatoes are cooked through
  • When you are ready to serve - Stir through the lime juice and taste for seasoning.
  • Top with coriander leaves, sliced chilli, serve with rice and lime wedges

Notes

Keep any unused reduction in a sealed container in the fridge - When you next wart to use it heat it in a small pan over a low heat, It turns a mid week quick meal into something yummo!
Tried this recipe?Let us know how it was!

 

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