Best Curry I’ve made everrr!
Although I know I can google anything and get a great recipe these days, I always find it annoying when the ipad screen goes to sleep every few minutes. This week I decided to get my old trusty recipe books out and finally try some recipes I’ve just never got around to. I found this one in one of my Women’s Weekly recipe books (still can’t beat ’em!) and seem as our new home came with a kaffir lime tree and lemongrass I decided on this Massaman Beef Curry…. omg it is beautiful, the whole family voted yes!
This was a “little” time consuming making the paste but sooo worth it! I have a Thermomix and a great slow cooker that sears so I changed the recipe to suit.
Beef Massaman Curry
ok…. I was so excited I forgot to take a photo both nights, but it looked like this without the sprinkles
- 1 Tbs chilli flakes
- 1 tsp ground coriander
- 2 tsp cumin
- 2 tsp ground cinnamon
- 1/2 tsp cardamon
- 1/2 tsp cloves
- 5 cloves garlic
- 1 brown onion
- 2 sticks fresh lemon grass, sliced thinly
- 3 fresh kaffir lime leaves, sliced thinly
- 3 cm piece ginger, chopped
- Place chilli in cup and cover with boiling water for 15 minutes.
- Meanwhile dry fry (I did this in Thermomix) coriander, cumin, cinnamon, cardamon & cloves on 100 a few mintues until fragrant (you have to stop and scrape a bit)
- Add remaining ingredients and cook for 15 minutes (recipe says to roast in oven for 15 min).
- Process until smooth.
- 1 tbsp coconut oil
- Approx 1.5 kg gravy beef cut into cubes
- 1 large onion
- 5 cardamon pods bruised
- 1/4 tsp ground cloves
- 2 star anise
- 1 tsp shrimp sauce (I didn’t use)
- 2 tbsp tamarind concentrate (I didn’t use)
- 400 ml coconut milk
- 1 1/2 cups beef stock
- 8 baby potatoes
- coconut flour to thicken if necessary
- 1/4 cup peanuts chopped
- Sear the meat in batches in oil and paste , remove from slowcooker or pan(I swirled the meat in the thermomix to get the last dregs out)
- Fry onion until soft
- Return meat and add spices, coconut milk and stock
- Cook in slow cooker for 6 hours on high, or simmer in saucepan for about 2 hours
- Add the potatoes at end of cooking so they are not too mushy
Serve with organic quinoa (read my post on quinoa here), organic brown rice, or if you must – “organic, low GI” white rice
BTW, I am doing a 28 Day Weight Loss Group Program, starting on 3rd September, click below if you would like more details