Thai Massaman Beef Curry Carey Erasmus August 11, 2015 2 Comments Prep Time: 15 minutes Cooking Time: 15 minutes Serves: 4 This Thai curry is a rather special one, with its flavour profile being a combination of fragrant Middle Eastern spices and South East Asian ingredients. Massaman curry is spicy but not as hot as other Thai curries. You can find massaman curry paste at most retail outlets and Asian supermarkets. The paste is a mixture of cardamom, cinnamon, cloves, dried coriander, cumin, garlic, lemongrass, galangal, shallots, peppercorns, dried chilli, shrimp paste, nutmeg and/or mace. So you can just imagine the marriage of flavours. Traditionally served with steamed jasmine rice but I prefer slurping up this curry with egg noodles in a large bowl topped with lots of peanuts and thinly sliced spring onion. Thai Massaman Beef Curry Ingredients: 2 T (30 ml) peanut oil 700 g thick chunk of beef rump steak with fat on, thinly sliced against the grain 2 onions, halved and thinly sliced 50 g massaman curry paste 5 cardamom pods, crushed 3 star anise 1 cinnamon stick 1/2 t (2.5 ml) sambal oelek (chopped chilli paste) – optional 1 x 400 g can coconut cream 2 c (500 ml) beef stock 2 T (30 ml) tamarind paste 1 T (15 ml) palm sugar or brown sugar Handful of coriander, chopped 50 g roasted unsalted giant peanuts 2 T (30 ml) fish sauce To serve: 300 g Thai egg noodles, cooked aldente and lightly tossed in sesame or peanut oil 4 spring onions, finely sliced 50 g roasted unsalted giant peanuts Fresh coriander leaves Method: Heat half of the peanut oil in a large wok or heavy based pan until very hot. Saute the sliced steak in batches for a few seconds, remove and set aside. Add remaining oil and fry the onion until softened. Add the paste, spices and chilli and fry for 2 minutes or until fragrant. Add 3 T (45 ml) coconut cream and continue simmering until the mixture starts to separate. This means the paste and spices have cooked properly, releasing their natural oils. Add remaining coconut milk, beef stock, tamarind paste and sugar and simmer uncovered for 15 minutes or until slightly reduced and full of flavour. Add the beef including the juices, 50 g peanuts and coriander and simmer for another 2-3 minutes – max. Season with fish sauce. Serve in deep bowls with Thai egg or rice noodles. Make sure you fill each bowl with lots of sauce. Garnish with sliced spring onions, more peanuts and fresh coriander. Behind the scene Instagram pics What AMC Cookware did I use? For the curry, the AMC Gourmet Paella Pan functions as a brilliant wok. Great size, heavy base and retains heat from stove to table. For the noodles, I used my trusty 24 cm Gourmet High Saucepan. For slicing and dicing, I use AMC Edge Knives. 2 Responses Sam Taylor August 25th, 2015 I love thai curries but often they are far too hot for my er… delicate palette. I am rather keen to give this one a try. Gorgeous photography Carey. Reply Carey Erasmus August 26th, 2015 Thanks Sam! This curry is for you then! Let me know what you think! xx Reply Leave a Reply Cancel ReplyYour email address will not be published.CommentName* Email* Website Save my name, email, and website in this browser for the next time I comment.