We love ordering beef massaman curry from the Thai takeaway.
This version is so authentic and it’s lovely served with coconut rice. I slow roast the beef so it falls apart which is the only way to have this curry in my opinion. It’s a creamy, mild curry that’s great for all the family.
1 tablespoon ground nut oil
800g beef cubes
1 can coconut milk – full fat
4 tablespoons massaman curry paste
1 cup water
8 baby potatoes – halved
1 onion – sliced thinly
1 cinnamon stick
1 tablespoon tamarind paste
1 teaspoon light soft brown sugar
1 tablespoon fish sauce
x2 tablespoons dessicated coconut
1 tablespoon cornflour
Pre heat oven to 180c / 160c fan
Add ground nut oil to a heavy bottomed pan. I use a wok. Once you have head the oil add the massaman curry paste. Add the onions to soften slightly.
Add the beef cubes and brown them.
Now add the coconut milk and potato halves, tamarind cinnamon, fish sauce and dessicated coconut.
Transfer to a large cooking pot and put on the lid adding a cup of water and a cinnamon stick.
Cook slowly in the centre of the oven for 2 hours. Test the meat a little before the end of cooking time to ensure it is tender and falls apart if not you may need to add on 10 minutes or so cooking time until this happens.
When the meat is tender, scoop out an eggcup amount of juice and add the cornflour to it, mixing to combine. Add this back into the curry to thicken it a little. Stir in the brown sugar and the cashews and serve with your rice of choice. I like coconut.