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We hope you got benefit from reading it, now let’s go back to easy beef massaman curry recipe. To make easy beef massaman curry you only need 19 ingredients and 9 steps. Here is how you do it.
The ingredients needed to make Easy beef Massaman curry:
- Get 500 g diced beef
- Provide 800 ml coconut milk
- You need 2.5 red curry paste
- Prepare 1 Tsp ground cumin
- Prepare 1 Tsp ground coriander
- Provide 1/8 Tsp ground nutmeg
- Use 1/4 Tsp white pepper
- Get 1/4 Tsp ground clove
- Provide 1 Tsp ground cinnamon
- Take 4-6 cardamom pod (crushed)
- Get 3-4 Star Anise
- You need 2-3 Tsp sugar
- You need 1 Tbsp fish sauce
- Prepare 2 Tbsp Tamarind paste or 1 Tbsp vinegar (if you don’t have Tamarind paste)
- Prepare 1-2 Tbsp peanuts or crunchy peanut butter
- You need 4-5 cherry Tomatoes
- You need 2 potatoes peel and cut to pieces
- Prepare 1 onion
- Get 2 Tbsp vegetable oil
Instructions to make Easy beef Massaman curry:
- Simmer diced beef and 400 ml coconut milk for 1.30- 2 hours. Leave it aside.
- Add ground cumin, ground coriander, ground nutmeg, ground white pepper, ground clove, 3/4 Tsp ground cinnamon and 4 crushed cardamom pod into small bowl. They will be added to red curry paste to make Massaman curry paste.
- After 2 hours, start the curry. - In the big sauce pan, add vegetable oil and heat it up with medium high heat. Then add red curry paste and pre mixed dried spices. Cook them until fragrant. If you use Massaman curry paste, you don’t need to add pre mixed dried spices.
- Reduce the heat to medium and add 300 ml of coconut milk. Cook until you see the oil split (around 5- 10 minutes).
- Add peanuts, star anise, 2 cardamon, and 1/4 Tsp ground cinnamon. Reduce heat to low, cover pan with lid for 5 minutes.
- Add potatoes, onions, tomatoes, 100 ml coconut milk. Mix them and leave for 5 minutes with the lid on.
- Add the cooked beef, around 100 ml of cooked beef coconut milk and the rest of coconut milk. Add fish sauce, sugar, salt and tamarind paste. Leave it simmer for 10 minutes.
- Taste it and add more sugar, salt or tamarind paste up to your taste (if needed). With low heat, leave it for half an hour.
- Now it’s ready to be served.
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