Massaman Beef Curry

Name: Massaman Beef Curry
Ingredients: 2 tbsp peanut oil; 1 3/4 lbs beef shank, cut into 1 inch pieces; 1 None medium brown onion, finely chopped; 2 cloves garlic, crushed; 5 None small pieces fresh ginger, peeled and cut into matchsticks; 1 tsp ground cardamom; 1 None cinnamon stick; 1/2 cup chicken stock; 28 oz mild curry sauce; 2 tbsp fish sauce; 2 None medium potatoes, peeled and cut into 1 inch cubes; 8 oz coconut milk; None None cooked jasmine rice, to serve; 2 tbsp cilantro leaves; 3 oz unsalted roasted peanuts, chopped; 1 None fresh long red chili pepper, thinly sliced

16 ingredients

3 steps

Ingredients

2 tbsp peanut oil
1 3/4 lbs beef shank, cut into 1 inch pieces
1 None medium brown onion, finely chopped
2 cloves garlic, crushed
5 None small pieces fresh ginger, peeled and cut into matchsticks
1 tsp ground cardamom
1 None cinnamon stick
1/2 cup chicken stock
28 oz mild curry sauce
2 tbsp fish sauce
2 None medium potatoes, peeled and cut into 1 inch cubes
8 oz coconut milk
None None cooked jasmine rice, to serve
2 tbsp cilantro leaves
3 oz unsalted roasted peanuts, chopped
1 None fresh long red chili pepper, thinly sliced

Directions

1

Heat half the oil in a large saucepan over medium heat. Stir-fry the beef in 2 batches, for 2 mins or until seared. Transfer to a medium bowl.
2

Add the remaining oil the pan and stir-fry the onion for 2 mins. Add the garlic, ginger and spices and stir-fry for 30 seconds or until fragrant. Add the beef to pan along with stock, curry sauce and fish sauce. Bring to a boil then reduce the heat and simmer, partially covered, for 1 1/2 hours. Stir in the potatoes then simmer for 15 mins. Add coconut milk and simmer 15 more mins or until the potatoes are tender. Season with salt.
3

To serve, spoon the rice onto serving plates and top with the curry, cilantro, peanuts and chili pepper slices.