Beef massaman curry
- February 2018
- Serves 8 (or 4 as a main dish)
- Hands-on time 1 hour, oven time 3½ hours, simmering time 30 min
This fragrant beef massaman curry recipe is by Terry Blake and Yohini Nandakumar, owners of Sparrow restaurant.
The beef is slow-cooked in coconut milk for 3½ hours until seriously tender and then stirred through a punchy curry paste. It’s the ultimate make-ahead curry, served with roasted peanuts and crispy onions.
- Dairy-free recipes
- 23.4g (15.4g saturated)
- 3.6g (1.7g sugars)
Lotus root is common in Asian cooking. We wash and peel it, then slice thinly and fry in oil until crisp. Find it, along with fresh lime leaves and galangal root, in Asian grocers.
We like to use organic coconut milk and cream. It’s good because it doesn’t contain emulsifiers that stop it splitting, and you want the cream to split in step 3. We use Aroy-D, from Amazon and Asian grocers.
Make the curry up to 48 hours ahead and chill in a sealed container. Freeze in a food bag for up to 3 months; defrost in the fridge before reheating.
This recipe makes more curry paste than you’ll need. Freeze the rest for up to 3 months or chill, covered, for up to 3 weeks.
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