Massaman Curry

Ingredients

• 500 - 700g beef chuck , cut into 4cm cubes
• 400 - 500 ml beef stock
• 1 tbsp olive oil
• 100g Massaman curry paste (1/2 jar Ayam brand)
• 2 garlic cloves
• 2 tsp minced ginger
• 1 tbsp lemongrass paste
• 1 onion, slice
• 2 medium-small potatoes, peeled and cut into 2.5cm cubes
• 400ml coconut cream
• peanuts

Directions

1. Place beef and stock into a medium saucepan. Liquid should just cover beef but not completely – if not, add water.
2. Bring to boil over high heat, then reduce heat and simmer gently for 1.5 – 2 hours until beef is fork tender. Top up water if it gets low.
3. Remove beef. If there’s much more than 1.5 cups liquid, simmer to reduce. Set liquid aside.
4. Place heavy based saucepan and oil over medium-high heat
5. Fry curry paste for 1 min then add garlic & ginger.
6. Add beef and stir until covered in paste. Add onion, potatoes & lemongrass and stir until covered in paste.
7. Add coconut cream and beef stock. Simmer for 20 mins until potato is tender.
8. Serve over jasmine rice, garnished with peanuts (essential!) plus optional crispy Asian shallots and fresh chillies.