Name: Beef massaman curry
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 1 kilogram skirt steak, cut into 5cm pieces; 2 cup (500ml) beef stock; 5 cardamom pods, bruised; 1/4 teaspoon ground clove; 2 star anise; 1 tablespoon grated palm sugar; 2 tablespoon fish sauce; 2 tablespoon tamarind concentrate; 2 x 400ml cans coconut milk; 2 tablespoon massaman curry paste; 8 baby brown onions (200g), halved; 1 kumara (400g), chopped coarsely; 1/4 cup (35g) coarsely chopped roasted unsalted peanuts; 2 green onions, sliced thinly

Ingredients

1 kilogram skirt steak, cut into 5cm pieces

2 cup (500ml) beef stock

5 cardamom pods, bruised

1/4 teaspoon ground clove

2 star anise

1 tablespoon grated palm sugar

2 tablespoon fish sauce

2 tablespoon tamarind concentrate

2 x 400ml cans coconut milk

2 tablespoon massaman curry paste

8 baby brown onions (200g), halved

1 kumara (400g), chopped coarsely

1/4 cup (35g) coarsely chopped roasted unsalted peanuts

2 green onions, sliced thinly

Method

1.Place beef, 1 1/2 cups of the stock, cardamom, clove, star anise, sugar, sauce, 1 tablespoon of the tamarind and half of the coconut milk in large saucepan; simmer, uncovered, about 2 hours or until beef is almost tender.

2.Strain beef over large bowl; reserve braising liquid, discard solids. Cover beef to keep warm.

3.Cook curry paste in same pan, stirring, until fragrant. Add remaining coconut milk, tamarind and stock; bring to a boil. Cook, stirring, about 1 minute or until mixture is smooth.

4.Return beef to pan with brown onion, kumara and 1 cup of the reserved braising liquid; simmer, uncovered, about 30 minutes or until beef and vegetables are tender.

5.Remove curry from heat; stir in peanuts and green onion.

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Ingredients

Method

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