Recipe and image courtesy of Alana Lowes.
Massaman Beef Curry is one of those recipes that is quite quick to get started but then needs a long time to cook. Perfect if you’re planning a day at home and like all one pot curries and casseroles, it tastes even better if you cook it the day before.
30 mins preparation | 4 hrs cooking
Rice bran oil to fry
1kg osso buco (3 or 4 pieces approx)
200g Massaman Curry Paste (Mae Ploy brand is good)
1 x 270ml coconut cream
1 x 400ml coconut milk
1 cup chicken or beef stock
300 gm Desiree potatoes (about 2), peeled and cut into 5cm pieces
2 tbsp palm sugar, or to taste
20 ml fish sauce, or to taste
1 tbsp tamarind extract, or to taste
Steamed jasmine rice
Heat oil in an extra-large saucepan over medium-high heat, add beef in batches and brown all over (1-2 minutes each side). Transfer to a plate.
Return to medium-high heat, add half the coconut cream and cook, stirring occasionally, until it cracks and the fat separates (4-5 minutes).
Add curry paste to saucepan and stir-fry until fragrant. Add remaining coconut cream, coconut milk and stock. Bring to a slow simmer.
Return beef to pan, reduce heat to low-medium and simmer uncovered until beef is tender and sauce reduces to just cover beef. This will take approximately 3-4 hours. If the sauce reduces too much, add stock half a cup at a time to keep beef just covered.
Add potato and simmer until beef is very tender and potatoes are soft (20-30 minutes).
Season curry to taste with palm sugar, fish sauce and tamarind in the last few minutes of cooking for a balance of salty, sweet and sour.
To serve, scatter curry with coriander & fried shallots. Squeeze fresh lime halves over the curry or serve on the side. Serve with steamed jasmine rice.
*If you prefer a boneless curry look for our gravy beef or chuck steak. Ask our butchers to dice into 5cm cubes for you to save you time.
*Look for a coconut cream without thickeners or stabilisers or it won’t crack – as in, the fat won’t separate.