Massaman Beef Curry
One of the many memorable and popular dishes on the 6-nation backpack journey through South East Asia at The Union, was the luscious massaman beef curry created by Chef Lisa Henderson. For those who missed it – and for those who want to replicate it at home – here is the recipe.
Ingredients (Serves 6)
|1||cinnamon stick, broken in two|
|2 Tbsp||vegetable oil|
|650 g||stewing beef, cubed|
|2 cans||coconut milk (2 X 400ml)|
|3 Tbsp||massaman curry paste (purchased or scratch)|
|2 Tbsp||fish sauce|
|1 Tbsp||tamarind concentrate|
|2 Tbsp||grated palm sugar (or brown)|
|1||stalk of lemongrass, smashed with the back of a knife|
|3||magrut (kaffir) lime leaves, crumpled and rubbed between palms to release oils|
|1||yellow onion, sliced|
|1||fresh Thai chile|
|5||small potatoes, quartered|
|lime wedges and thai basil for garnish|
|1/2 cup||salted dry-roasted peanuts, crushed|
Preheat oven to 350º. Combine cinnamon stick, star anise and cardamom pods in a cheesecloth sachet. Heat oil in a large fry pan. Brown beef in batches and transfer to a roasting pan. Add 2 T. coconut cream to pan. Cook over medium heat for 20 seconds or until hot. Add curry paste. Cook for 1 minute until aromatic. Add to the beef in the roasting pan. To the roasting pan, add remaining cans of coconut milk, fish sauce, tamarind, sugar, cheesecloth sachet, bay leaves, lemongrass, kaffir lime, onion and Thai chili. If necessary, add enough water to just cover the beef cubes. After about one hour, add the quartered potatoes. Cook in oven for 1.5 – 2 hours or until meat is tender. Serve with steamed Thai fragrant rice. Garnish with lime wedge, Thai basil and crushed peanuts.
Recipes Copyright © 2014 / The Union.
Ingredients, with the exception of beef, yellow onions, potatoes and peanuts, are available at South China Seas.
Massaman Curry Paste
|12||dried Thai red chiles, seeded|
|10||cloves garlic, peeled|
|3||lemongrass stalks, tough outer layers removed, thinly sliced|
|1||medium shallot, thinly sliced|
|1-1/2″||piece peeled galangal, thinly sliced|
|1 Tbsp||vegetable oil|
|6||whole cardamom pods|
|1″||piece cinnamon stick|
|2 Tbsp||coriander seeds|
|2 tsp||cumin seeds|
|1/2 cup||cilantro root and/or stems|
|1/4 cup||salted, dry-roasted peanuts|
|1/2 cup||ground nutmeg|
|1/2 cup||ground turmeric|
|1/2 cup||kosher salt|
Preheat oven to 350º. Soak seeded chiles in warm water for 15 minutes. Drain and pat dry. Toss chiles, garlic, lemongrass, shallot, and galangal with oil and spread on a baking sheet. Toast until fragrant and lightly coloured – about 6 minutes. Set aside to cool. Meanwhile, combine cardamom, cloves, cinnamon, coriander, and cumin in a small dry skillet and toast over medium heat until fragrant, about 2 minutes. Let cool. Gently crush pods and remove cardamom seeds from pods; discard pods. Grind spices in coffee grinder or mortar and pestle. Transfer spices to a food processor; add the chile mixture, cilantro, peanuts, nutmeg, turmeric, and salt, and process to a smooth paste. Makes about 1 cup. Cover and refrigerate for 1 month or freeze for up to 6 months.