Beef Massaman Thai Curry

 

Ingredients

For the Massaman Paste

• 1 large onion, chopped
• 5 cloves of garlic, chopped
• 2 lemongrass stalks, tender part only, finely chopped
• 1 inch (2.5cm) piece fresh ginger, peeled and grated
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 8 black peppercorns
• 1 teaspoon anchovy paste
• 1 teaspoon granulated sugar
• 2 tablespoons vegetable oil

For the Main Dish

• 1 pound (500g) small potatoes, peeled and quartered
• 12 pearl onions, peeled and left whole
• 2 pounds beef stewing meat, cubed
• Leaves from a small bunch of fresh cilantro/coriander, stalks finely chopped and separated
• 2-inch (5cm) piece fresh root ginger, finely grated
• 2 (14-ounce fluid/400ml) cans coconut milk
• 1 tablespoon lime juice
• 1 tablespoon lemon juice
• 1 tablespoon fish sauce
• 3 dried kaffir lime leaves

Instructions

1. Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).
2. To make the Massaman paste: Fry the onion, garlic, lemongrass, ginger, cumin, coriander, peppercorns, and anchovy paste in a dry frying pan until fragrant (4-5 minutes).
3. Remove the pan from the heat and let the mixture cool.
4. Blend the spices in a food processor, then add the sugar and oil and blend until smooth. Set aside.
5. Heat a large nonstick frying pan and brown the meat until golden brown. Set aside in a large oven-safe dish with the potatoes and onions.
6. To make the curry: Add the Massaman paste, cilantro/coriander stalks, and ginger to the frying pan and fry for a few minutes until fragrant.
7. Stir in the coconut milk and bring to a boil.
8. Season with the lime and lemon juice and fish sauce.
9. Add the kaffir lime leaves and pour the sauce over the meat, potatoes, and onions.
10. Cover and bake for 1½ hours.
11. Serve on rice sprinkled with the chopped cilantro/coriander leaves.

Enjoy!