Recipe by Chickee
This recipe is from Brigitte Hafner. When I made it I found I had to add quite a bit of water in the last 15 minutes to stop it getting too dry, just keep an eye on it and stir frequently. I used rump steak as that was all I had, but I marinaded it for 24 hours in a tenderising marinade and it was absolutely amazing. I made this in a nonstick wok so you may like to use more oil if you don't have one of these. Also, I used pre-cooked potatoes to make it a little faster and just reheated them in the curry (but they would taste nicer cooked in).
Top Review by I'mPat
Very mixed reactions to this where I really enjoyed though we thought it was a bit watery but then my coconut milk had no cream in it which may have effected that factor but I did use twice as much meat (gravy/shin beef) and simmered for 1 1/4 hours and then added the potatoes for the last 3/4 of an hour, the DH at first sight thought that potatoes would not be cooked but they were beautifully tender as was the meat, I think if making again I would do the last 3/4 hours with the lid off to give thickness to the sauce. Thank you Chickee, made for Aussie/Kiwi Swap #31 August 2009.
- 600 g beef (brisket, gravy beef, or shank)
- cooking spray
- 1 large onion, sliced
- 400 g coconut milk, settled- don't shake
- 6 tablespoons massaman curry paste (bought or made)
- 500 ml water
- 2 cinnamon sticks
- 2 bay leaves
- 3 waxy potatoes, peeled and diced in 2-3cm cubes
- 1 -2 tablespoon fish sauce
- 1 tablespoon grated palm sugar
- 1 tablespoon tamarind paste or 1 tablespoon lemon juice
- 2 tablespoons roasted peanuts, crushed
- 3 sprigs coriander, chopped
Directions See How It's Made
- Trim meat of excess fat and sinew and cut into 2-3cm cubes.
- Heat the oil in a heavy-based pot and fry the onion until brown.
- Add the meat, season and continue to brown all over.
- From top of the coconut milk tin, scoop out the thick cream and add to the pot.
- Add curry paste, lower the heat and cook gently for about 5 minutes.
- Add the water, remaining coconut milk, cinnamon and bay leaves and simmer, covered, for 1 hour.
- Add the potatoes and cook for another 30 min or until the meat and potatoes are tender. You may need to add a little water as the curry is cooking.
- Season to taste with fish sauce, palm sugar (see TIP) and tamarind paste.
- Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.
- Shaving palm sugar can be a pain, especially when the sugar is a little dried out. I buy it in discs, so now I just pop a disc in a cup with a little water (about 1 T) and microwave it on high for 30 seconds. Stir, and you will find it dissolves. You can then add this liquid to your curry to taste.