Massaman Curry
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Massaman Curry
Recipe by Sarah Todd
Ingredients
¼ cup peanuts, roasted
½ cup shredded coconut, toasted
2 bay leaves, dried and pounded to a powder
½ tsp cardamom ground
5 dried long red chillies, trimmed, deseeded and soaked in water for 1 hour
good pinch sea salt
Raco frypan
for the curry
800ml coconut cream
2 sticks cassia bark
seeds of 3 cardamom pods
1 stalk lemongrass, trimmed, bruised and cut into half
2 kaffir lime leaves
1kg rump steak
1 tsp ginger paste
¼ cup peanuts, roasted
3 kipfler potatoes, peeled and cut into 1cm cubes
2 tbsp palm sugar
2 tbsp fish sauce
50ml tamarind water
Raco saucepan
to serve
crispy shallots
steamed rice
limes
coriander leaves
Method
Blend peanuts, coconut, ground spices, chilli, water and salt together to form a coarse paste similar to chunky peanut butter. Add a little extra water if it becomes too thick or hard to process.
In a saucepan, add coconut cream and cook until splits, 5 minutes. Add the curry paste, ginger and peanuts and cook over a medium to low heat for 10 minutes, stirring occasionally. Add the potatoes, palm sugar, fish sauce and tamarind water and cook for a further 20 minutes or until the potatoes are cooked through.
Taste and adjust seasoning; the curry should be quite dry, but add a little extra coconut cream or water if required to form a wetter gravy.
Place a frypan on medium heat and marinate beef with olive oil and seasoning and pan sear until almost cooked through. Allow to rest and slice. Serve immediately in a large bowl with crispy shallots, steamed rice, and with a squeeze of lime and coriander to taste.
