Massaman Beef Curry
This Massaman curry is to die for. It packs a real punch in flavour. Recipe can be cooked in a pressure cooker, slow cooker or on the stove in a cast iron pot. We loved making this with just 30 mins in the pressure cooker and the meat just melted in our mouth. This recipe includes the ingredients to make a home made paste but you can also use a jar of Massaman curry paste instead.
- 4 Pods Cardamom Toasted
- 1/2 tbsp Cummin Seeds Toasted
- 1 tsp Ground Nutmeg Toasted
- 1 tbsp Ground Coriander Toasted
- 1 tbsp Fresh Ginger
- 1/2 Stalk Lemon Grass Toasted
- 5-6 Long Red Chilli Roasted
- 4 Whole Shallots Roasted
- 1 Head Garlic Roasted
- 1 tsp Fish Sauce
- 1 tbsp Salt
- 1 kg Diced Beef (Chuck Steak)
- 4 Potatos Diced
- 3-4 Carrots Diced
- 2 cans Coconut Cream
- 1 cup Peanuts
- 1 tin Pineapple Diced and drained
- 1/4 cup Smooth Peanut Butter
- 1 tbsp Oyster Sauce
- 1 tsp Tamarind Paste
add your dry spices to the motar and pestle or your blend and crush. Then add your ginger, lemongrass, chillis, shallots and garlic one at a time and crush until smooth. Add your salt and combine until smooth.
Sear your beef on the stove top or in your pressure cooker.
Add the paste and remaining ingredients to the cooker except for your pineapple and combine.
Set the pressure cooker to 80kpg for 30 minutes. Alternatively cook in the slow cooker on low for 7-8 hours until meat is tender. You could also cook this on your stove in a cast iron pot for 2-3 hours on a gentle simmer until the meat is tender.