Beef Massaman Curry
By Morrisons
Published on 23 June 2021
A mild curry with a slight sweetness. Serve with rice and naan bread for a tasty meal.Time and servings
1 hr 35 minsTotal time
4Servings
10 minsPrep time
1 hr 25 minsCooking time
Ingredients
- 25 g of ginger, peeled
- 1 whole of green chilli
- 1 tsp of ground corriander
- 1 tsp of coriander seeds
- 1 tsp of ground cumin
- 2 sticks of cinnamon
- 200 g of baby potatoes, halved
- 2 tbsp of yogurt
- 1 tbsp of fish sauce
- 400 ml of coconut milk
- 1 tbsp of coconut oil
- 5 cloves of garlic
- 500 g of beef, diced
- 2 sticks of lemongrass, slightly crushed
- 4 wedges of lime
- 1 tbsp of cornflour
- 2 whole of shallots
- 1 whole of red chilli, to garnish as well
- 1 handful of coriander leaves, to garnish as well
Method
Step 1
To make the curry paste place the garlic cloves, shallots, green chilli, red chilli, ginger, ground coriander, ground cumin, coriander seeds, coconut oil, fish sauce, cornflour and a handful of coriander leaves into a food processor and blitz to combine into a smooth paste.Step 2
Place the curry paste into a large saucepan and fry over a medium heat for 3 minutes.Step 3
Add the diced beef skirt and cook for a further 2 minutes.Step 4
Add the coconut milk, cinnamon sticks and lemongrass. Bring to the boil, then reduce to a simmer. Place a lid on the pan and simmer for 1 hour.Step 5
After an hour, add the baby potatoes. Cook uncovered for a further 20 minutes (then test the potatoes are cooked).Step 6
Once cooked remove the cinnamon sticks and lemongrass and discard. Season and stir in the yoghurt.