A beautifully rich and fragrant Thai curry with a good kick of chilli.
This version of the classic Massaman curry uses flash fried beef fillet making it the perfect curry to prepare when time is tight!
Massaman Beef Curry
For the Curry Paste: 4 Cardamom Pods (Seeds Only), 3/4tsp Cumin Seeds, 3 Cloves, 1 Star Anise, 1/4 Cinnamon Stick, 1/2tsp White Peppercorns, 2tbsp Peanuts, 1 1/2tsp Chilli Flakes, 1tbsp Vegetable Oil, 2 Garlic Cloves, 6 Lime Leaves, 20g Galangal/Ginger, 2 Lemongrass Stalks (Core Only), 1tbsp Palm Sugar, 1/2tsp Grated Nutmeg
For the Curry: 350g Beef Fillet (Finely Sliced), 1 Potato (Diced), 2 Onions (Sliced), 2 Hot Red Chillies (Sliced), 300ml Vegetable Stock, 1 Tin Light Coconut Milk, 1 Beef Tomato (Chopped), 6 Lime Leaves, 1tbsp Palm Sugar, 2tbsp Soy Sauce, Juice and Zest 1/2 Lime, 2tbsp Peanuts (Toasted and Chopped), Sea Salt
1) Make the curry paste by dry roasting the cumin, cloves, star anise, cinnamon, peppercorns and peanuts over a low heat for 2-3 minutes. Transfer to a spice blender/processor and blitz to a fine powder. Add the remaining ingredients and blend to a fine paste. Set aside.
2) Place a large casserole over a medium heat and add a little vegetable oil. Fry the sliced onions in the oil for 5-10 minutes until soft. Add the curry paste and cook for 2 minutes whilst stirring until fragrant. Add the potato, chillies, tomato, stock, coconut milk, lime leaves, palm sugar and soy sauce. Bring to the boil and simmer for around 20 minutes until slightly reduced and the potatoes are cooked through.
3) Place a large frying pan over a high heat. Quickly sear the beef fillet slices for 30 seconds each side and transfer to the curry.
4) Add the lime juice and zest and chopped peanuts to the curry. Season to taste with sea salt.
Enjoy! Best served with jasmine rice.