In this video, Aussiebeef.com.au guest Chef Ben Warriner shows us how to make a nutritious, tasty, and easy Thai beef massaman curry using the chuck cut of beef. This is super easy, and quick to make.
Perfect to freeze and reheat for an easy meal later in the week, especially given the circumstances where everyone is spending more time indoors at home.
Thai Massaman Curry of Beef and Vegetables
- Beef chuck 1.2kg
- Coconut oil
- Coconut milk 400ml
- Beef stock 500ml
- Brown onion 1
- Potato (any will do) 400g
- Baby onions or french shallots 200g
- Green beans 300g
- Massaman curry paste 150g
- Peanut butter 100g (try to find one that is just peanuts)
- Kafir lime 2 leaves
- Bay leaf 1 (fresh if possible)
- Palm sugar 30g
- Tamarind paste (to taste)
- Fish sauce (to taste)
- Pineapple juice 200-300ml
- Coriander 1/2 bunch
Preheat oven to 150ºC
Season beef well with salt, white pepper and grapeseed or coconut oil. Plash a good
splash of oil into hot pan and add beef. Sear nicely all over to a dark golden brown. Set aside.
Finely chop onion and place in the same pan on low heat with a good splash of
grapeseed oil. Add a good couple of pinches of salt. Cover for first 5 minutes. This will take at least 20 minutes to cook down till jammy and super soft. Add sealed beef, coconut milk and stock and bring to simmer.
Place in roasting tray or slow cooker and seal tightly. Place in oven for 1.5 – 2 hours till completely tender. This can be done up to 2 days in advance.
Meanwhile prepare sauce. Roughly chop potato and peel baby onions. Cut tops off green beans and chop in half.
TIP: leave the soft tails on, you only need to remove the stalky top part
Sauté potatoes and whole baby onions till nicely caramelised in a hot pan with a little salt and a good splash of oil.
Mix together curry paste, finely chopped coriander root and peanut butter and add to the same pan. Allow to sauté 3-5minutes. Add finely chopped palm sugar and caramelise until starting to catch a little on the bottom of the pan. Add beef, potatoes onions and all the sauce and bring to simmer till potatoes nearly cooked. You can freeze at this point if you like. Add green beans and cook to taste.
Season curry to taste with fish sauce, tamarind paste and pineapple juice. Add finely chopped coriander stalk. Bring to gentle simmer.
TIP: beware of gritty coriander stalk towards the root. Give it a wash if needed.
Serve with steamed jasmine rice, finely chopped spring onion and coriander leaves
TIP add a splash of coconut milk to rice cooking water for an even more luxurious meal