Beef Massaman Curry - 100% Homemade including the paste!

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

massaman curry paste

💰Cheaper: red curry paste

Red curry paste is more accessible and less expensive.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are a nut-free option.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is often cheaper than brown sugar.

Blend the curry paste ingredients: red onion, ground coriander, cumin, ground cinnamon, white pepper, minced garlic, minced ginger, shrimp paste, brown sugar, salt, red chillies, lemongrass, fish sauce, and coriander stalks in a mini food processor until smooth.

Heat 2 tablespoons of oil in a pan over medium to high heat.

Coat 1 kilogram (2 pounds) of sliced braising steak with 1.5 tablespoons of corn flour and 1/4 teaspoon each of salt and pepper.

Add the coated beef to the pan and brown on all sides.

Once browned, add the massaman curry paste to the pan and cook for a couple of minutes.

Pour in 400ml (1 and 3/4 cups) of beef stock and 400ml (14oz) can of full fat coconut milk, stir, and bring to a simmer.

Reduce the heat to low, cover the pan, and cook for 1 hour and 45 minutes, stirring occasionally.

After 1 hour and 45 minutes, add 500 grams (about 1 pound) of baby new potatoes and simmer with the lid off for another 30 minutes.

Just before serving, squeeze in the juice of 1 lime and stir everything together.

Sprinkle with roughly chopped coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens