Beef Massaman Curry

This recipe for massaman curry with beef has an almost stew-like feel to it which is great for winter. The longer and slower you can cook the meat, the more tender and succulent it will be. The recipe also incorporates cinnamon and star anise flavours which are perfect for the atmosphere of the cooler months.

Adaptations: Try serving with roast potato wedges rather than boiling the potatoes in the curry sauce to add an extra crispy dimension to this classic dish.

Ingredients

  • 500g Kinda beef flank

  • 1 can of Chaokoh coconut milk

  • 2 tbsp sugar

  • 1/2 tbsp salt

  • 2 large onions roughly chopped

  • 4 large potatoes peeled and chopped

  • 1 tbsp MP massaman curry paste

  • 1 tbsp tamarind juice* (from wet tamarind)

  • 1 cinnamon stick

  • 4 star anise

  • 1/4 cup cashew nuts or peanuts

  • 1 tsp cardamom pods

  • 2 cardamom leave*

 

Method

  • Heat a wok on a medium heat and add the coconut milk. Let it heat for a minute and then add the massaman curry paste. Heat until the paste begins to release oil and have a shiny appearance. This should take about five minutes.

  • Add the chopped beef or any other meat of your choice. Top the pan up with water to submerge the meat.

  • Add all of the other ingredients to the pan except for the potatoes, onions and nuts. Simmer the mixture on a low heat for approximately 40 minutes or until the meat is soft.

  • Add the potatoes, onions and nuts and continue to simmer for a further 30 minutes. If the pan becomes too dry add some more water.

  • Serve the curry hot with steamed rice or a roti pancake.

*Apologies, we do not sell this item

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