Another takeaway favourite. I LOVE Massaman curry & for me it always has to be slow cooked beef. I love the way the the meat ends up falling apart and the potatoes absorb all that yummy flavour. Lovely and creamy, you can control the spice depending on your taste and even if you’re not a fan of chilli, it’s still packed with flavour!
This is a perfect Friday night dinner for us – super simple to make; all it needs is a nice low slow cook and a little patience and then BAM. Who needs a takeaway when you can cook something this great at home?
Ingredients:
4 tbsp Massaman Curry Paste – (you can find a pretty tasty paste in the supermarket which will work a treat but it’s also quick to make your own!)
1kg Beef Shin diced
500g white potatoes (sliced into big chunks, skin left on)
3 Kaffir Lime leaves
400ml beef stock
1 piece of Cinnamon Bark
1 tin of coconut milk
1tsp of brown sugar
2 tbsp of tamarind paste
2 carrots (peeled and sliced)
Juice of 1 lime
2 tbsp Cornflour
Method:
- Start by coating the beef shin in cornflour and fry in a little oil until browned
2. Coat the beef in the curry paste and add in the sugar, cinnamon, tamarind and bay leaves. Cook for a couple of minutes and then add in the coconut milk & beef stock
3. Bring up to the boil and then turn down to simmer for a minimum of 2 hours, but the longer you can leave it for, the better!
4. 45 mins before you’re ready to eat, add in the potatoes, carrots and lime juice and leave on a steady heat until the potatoes are cooked through & you’re done!
5. Serve with rice / noodles and enjoy!!
Simple. As. That.
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