Ingredients
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600 g beef (brisket, gravy beef, or shank)
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cooking spray
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1 large onion, sliced
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salt
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400 g coconut milk, settled- don't shake
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6 tablespoons massaman curry paste (bought or made)
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500 ml water
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2 bay leaves
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3 waxy potatoes, peeled and diced in 2-3cm cubes
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1 -2 tablespoon fish sauce
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1 tablespoon grated palm sugar
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1 tablespoon tamarind paste or 1 tablespoon lemon juice
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3 sprigs coriander, chopped
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2 cinnamon sticks
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2 tablespoons roasted peanuts, crushed
Instructions
- Trim meat of excess fat and sinew and cut into 2-3cm cubes.
- Heat the oil in a heavy-based pot and fry the onion until brown.
- Add the meat, season and continue to brown all over.
- From top of the coconut milk tin, scoop out the thick cream and add to the pot.
- Add curry paste, lower the heat and cook gently for about 5 minutes.
- Add the water, remaining coconut milk, cinnamon and bay leaves and simmer, covered, for 1 hour.
- Add the potatoes and cook for another 30 min or until the meat and potatoes are tender. You may need to add a little water as the curry is cooking.
- Season to taste with fish sauce, palm sugar (see TIP) and tamarind paste.
- Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.
- ---TIP---.
- Shaving palm sugar can be a pain, especially when the sugar is a little dried out. I buy it in discs, so now I just pop a disc in a cup with a little water (about 1 T) and microwave it on high for 30 seconds. Stir, and you will find it dissolves. You can then add this liquid to your curry to taste.