Massaman Beef Curry

SERVES

4 to 6

INGREDIENTS

450 g/1 lb beef steak, such as sirloin or rump

3 tbsp. vegetable oil

5 cm/2 imch piece fresh root ginger, peeled and grated

3 green bird's eye chillies, deseeded and chopped

3 garlic cloves, peeled and crushed

2 tbsp. Massaman Thai Curry paste

400 ml/14 fl oz. coconut milk

150-200 ml/5-7 fl oz beef stock

350 g/12 oz. new potatoes, scrubbed and cut into small chunks

1 green pepper, deseeded and cut into strips

50 g/2 oz roasted peanuts, chopped

HOW TO COOK

1. Trim the beef, cut into thin strips and reserve. Heat 2 tablespoons of the oil in a heavy-based saucepan, add the ginger and chillies and fry for 3 minutes. Add the onions and garlic and continue to fry for 5 minutes, or until the onions have softened.

2. Remove the onions and garlic with a slotted spoon and add the beef to the pan. Cook, stirring, for 5 minutes, on until sealed.

3. Add the curry paste and continue to fry for 3 minutes. then return the onions and garlic to the pan and stir well.

4. Pour the coconut milk and stock into the pan, and bring to the boil. Reduce the heat, cover and simmer for 30 minutes, stirring occassionally.

5. Add the potatoes to the pan, with more stock if necessary, then comtinue to simmer for 20-25 minutes, or until the meat potatoes are cooked. Meanwhile, heat the remaining oil in a small saucepan, add the green pepper strips and fry for 2 minutes. Add the chopped peanuts and fry for 1 minute, stirring constantly. Sprinkle over the cooked curry and serve.

Comments

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