Massaman Beef Curry

I prefer beef, however lamb is just as good, to produce a curry that is both fragrant and mild to taste with a wonderful flavour for this Thai inspired dish. This recipe provides 2 options to cook the curry. I use the pressure cooker option, but there is also a slower simmer cooking with a pan. Served with Jasmine Rice, I don’t think you will be disappointed with this one.

Ingredients:
• 1 tbsp Vegetable Oil
• 1 Brown Onion, Diced
• 1/3 cup Massamna Curry Paste
• 1 kg Chuck Casserole Steak or Lamb shoulder if preferred. Cut into bite size pieces
• 1 Clove Garlic, crushed
• 1 tbsp Ground Ginger
• 400 ml Coconut Milk
• 1 Cinnamon Stick
• 1 Long Red Chilli, thinly sliced
• 2 Bay Leaves
• 2 tbsp Palm Sugar
• 2 tbsp Lime Juice
• 1 tbsp Fish Sauce
• 45 g Roasted Peanuts, unsalted
• 500 g Potatoes, peeled & quartered
• Steamed Jasmine Rice to serve
• Coriander to garnish

For pictures and more follow the link below:
Massaman Beef Curry

bon appetit