Recipe
Beef massaman curry
- Serves 6
- Prep Time 15 mins
- Cooking Time 135mins
Ingredients
- Serves 6
Send me these ingredients
Explore more content
Method
- Preheat the oven to 180°C (160° fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well.
- Heat a large ovenproof casserole dish over medium-high heat. Brown beef in 2 or 3 batches, setting beef aside on a plate.
- Reduce heat to medium and add remaining oil. Add garlic, ginger, eschalots and curry paste and cook, stirring, for 1 to 2 minutes. Return beef and any juices to the dish, pour in stock and add curry leaves, stirring well. Bring to the boil, then cover and place in oven. Stir occasionally, adding a little water if needed to keep ingredients just covered for 1 ½ hours or until beef is almost tender.
- Add coconut milk, sweet potato, eggplant and fish sauce. Remove lid and cook for a further 30 minutes, or until beef is very tender, adding beans for final 10 minutes of cooking.
- Serve curry with jasmine rice, topped with fried curry leaves and toasted coconut.
Tips
- You could also use topside, round or blade, reducing cooking time – cook for 1 to 1 ½ hours or until tender
- Swap sweet potato with butternut pumpkin or Sebago potato and swap green beans for snake beans.
- Garnish with toasted peanuts and coriander leaves if desired.