Massaman Potato Curry Recipes

BEEF MASSAMAN CURRY

Beef massaman curry image

Slow-cooked, meltingly tender beef and a sprinkling of crunchy peanuts to finish - it's curry heaven

Provided by Sarah Cook

Time 2h25m

Number Of Ingredients 13

Ingredients

85g unsalted peanuts
400ml can coconut milk
4 tbsp massaman curry paste (we used Bart)
600g stewing beef steak, cut into large chunks
450g waxy potatoes, cut into 2.5cm chunks
1 onion, cut into thin wedges
4 kaffir lime leaves (available from Thai shops or dried from supermarkets)
1 cinnamon stick
1 tbsp tamarind paste
1 tbsp palm or soft light brown sugar
1 tbsp fish sauce
1 red chilli, deseeded and finely sliced, to serve
jasmine rice, to serve

Steps:

Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.
Heat 2 tbsp coconut milk (use the cream on top if there is any) in a large casserole dish with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed.
Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.
Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.

Nutrition Facts : Calories 734 calories, Fat 46 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.87 milligram of sodium

MASSAMAN POTATO CURRY

Massaman Potato Curry image

Don't be daunted by the list of ingredients, this is surprisingly simple. If you have any paste left over it can be stored in a screw top jar for up to 3 weeks

Provided by PinkCherryBlossom

Categories Curries

Time 33m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

750 ml coconut milk
400 g potatoes, in chunks
50 g roasted peanuts, crushed
1 large onion, chopped
5 tablespoons water
75 g brown sugar
2 teaspoons salt
3 cardamom pods
1 teaspoon coriander seed
1 teaspoon cumin seed
2 cloves
6 small red chilies
2 garlic cloves, halved
1 teaspoon ground cinnamon
1/2 inch gingerroot, peeled and chopped
2 shallots, chopped
1 stalk lemongrass, chopped
1/2 lime, juice of

Steps:

First make the paste. Crack the cardamom pods and remove the seeds. Dry fry the seeds with the cumin, cloves and coriander for 2 minutes Place these in a processor and grind, add all the other paste ingredients and process until they come together as a paste.
Heat the coconut milk in a large pan and add 2 tbsp of the paste. Mix and heat until simmering.
Turn down heat and add spuds to cook for 6 minutes.
Add peanuts, onion, water sugar and salt, stir well until all ingredients are mixed and dissolved.
Simmer until the potatoes are tender.
Serve with rice or naan bread.

Nutrition Facts : Calories 653.9, Fat 47.4, SaturatedFat 36.9, Sodium 1311.3, Carbohydrate 57, Fiber 5.5, Sugar 24.8, Protein 11.1

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