This is a mild curry with the paste made from scratch (sorry, don’t like the shop bought stuff) and is one of our favourites
Massaman Paste Ingredients (you only need a quarter of this for cooking the curry itself, but you can freeze the rest and use it later)
4 tsp chilli powder or 4 small chillies of your choice
1 teaspoon shrimp paste
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon native peppersalt
1 large onion, chopped
3 cloves garlic, chopped
1 stem of lemon grass chopped
3cm piece of ginger, chopped
Method for curry paste
Put it all in a hand blender and chop it finely
Ingredients for Massaman Beef Curry
2 tablespoons of coconut oil
600g diced beef
2 cups coconut milk
2 tablespoons of the massaman curry past you just made
2 medium or 6 small potatoes (if medium cut them into 2-3cm pieces)
1 cinnamon stick
2 fresh bay leaves
5 cardamom pods (crush them in your mortar and pestle first)
2 tablespoons demerara sugar
1 tablespoon tamarind concentrate
1 tablespoon fish sauce
Put coconut oil in hot pan and brown beef, set aside.
Put massaman curry paste in medium pan and simmer until fragrant.
Put all ingredients into slow cooker or thick based saucepan, bring to the boil and then simmer for a few hours – until beef is tender. This is also a dish you could put in a slow cooker on low for the whole day whilst you go to work.
Serve massaman beef curry with rice, cous cous, papadams or salad, even try some yoghurt with it. Enjoy!