Ingredients Jump to Instructions ↓

  1. 1kg diced beef stewing steak

  2. 4 tablespoons cooking oil

  3. 500g small potatoes, halved

  4. 250g small onions, halved

  5. 5 tablespoons massaman paste (see recipe below)

  6. 2 (400ml) tins coconut cream

  7. 160ml hot water

  8. 50g dark brown soft sugar

  9. For the Massaman Paste:

  10. 4 small red chillies or to taste

  11. 4 cloves garlic

  12. 3 spring onions

  13. 2 teaspoons chopped lemon grass

  14. 2 teaspoons groundnut oil

  15. 2 teaspoons sugar

  16. 1/2 teaspoon ground cumin

  17. 1/2 teaspoon ground cardamon

  18. 1/4 teaspoon ground cinnamon

  19. 1/4 teaspoon ground cloves

  20. 1/4 teaspoon ground tumeric

  21. 2 tablespoons water

Instructions Jump to Ingredients ↑

  1. To make the massaman paste: Process all the ingredients in a liquidiser or food processor. If it's too dry, add a little water to make a paste. Use in this recipe, store any remainder in the refrigerator for upto 3 weeks.

  2. Heat the oil in a large saucepan and brown steak in batches. Remove from pan.

  3. Add the potatoes and onion to same saucepan and stir until lightly browned. Add 5 tablespoons curry paste and stir over high heat for 1 minute.

  4. Add the coconut cream, steak, water and sugar. Bring to the boil, then simmer for about 45 minutes, uncovered or until the meat is tender.


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