Recipe of the month
Massaman Curry
Preparation Time:
20 Minutes
Cooking Time:
2 Hours
Mussaman Paste
8 de-seeded dried long red chillies
1 teaspoon shrimp paste
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 teaspoon ground cloves
1 teaspoon ground white pepper
1 chopped brown onion
3 chopped garlic cloves
1 chopped stem lemon grass
Chopped ginger
Method
1. Place chillies in boiling water and cover. Stand until soft. Drain well. Chop roughly.
2. Roast shrimp paste in foil over medium heat.
3. Mix together chopped chillies, roasted shrimp paste, coriander, cumin, cinnamon cloves, white pepper and water.
4. Add chopped onion, chopped lemon grass and chopped ginger one at a time, mix well in to a thick paste.
Massaman Curry
2 Tablespoons vegetable oil
650g trimmed chuck steak
1 cup coconut cream
1 cup chicken stock
1/2 Cup unsalted roasted peanuts
2 medium potatoes, peeled, cut into chunky pieces
1 cinnamon stick
2 bay leaves
2 tablespoons of ground cardamom
2 tablespoons brown sugar
1 tablespoon fresh squeezed lime juice
1 tablespoon fish sauce
steamed basmati rice
Method
1. Heat oil over medium heat in a saucepan until hot.
2. Add beef. Cook until browned evenly. Remove from saucepan.
3. Place 2 tablespoons of coconut cream into the saucepan. Cook over medium heat (very fast). Add curry paste. Cook until aromatic.
4. Return beef and juices to pan.
5. Add coconut milk, stock, peanuts, potatoes, cinnamon stick, bay leaves, cardamom, sugar, lime juice, fish sauce and remaining coconut cream. Stir well to combine.
6. Reduce heat to low. Cover and simmer, stirring occasionally for 1 1/2 to 2 hours or until beef is tender.
7. Serve with basmati rice.
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