This famous Thai curry is muslim in origin and can be made with either chicken or beef. It's a fragrant yellow curry that incorporates ground peanuts, lemongrass, and tamarind together with warm spices such as cardamom and fennel. Coconut milk is always used in this curry, as are bay leaves (instead of lime leaves). Like Indian curries, this curry is heavy on dry spices and very aromatic. It’s typically served with rice or roti, and sometimes with a side of ajaat.
Ingredients
- 2 teaspoons vegetable oil
- 1 brown onion, finely chopped
- 1/2 cup massaman curry past
- 1 kg beef chuck steak, cut into 3cm cubes
- 2 tablespoons plain flour
- 2 cups chicken stock or water
- 375ml Carnation light & creamy coconut flavoured evaporated milk
- 300g small chat potatoes, quartered
- 2 tablespoons fish sauce
- 2 tablespoons lemon juice
- 1 tablespoon brown sugar
- steamed jasmine rice, 1/4 cup roughly chopped dry roasted peanuts, and 1/2 cup coriander sprigs (optional), to serve
1. Heat oil in a large, non-stick saucepan over medium heat. Add onion and cook for 3 to 4 minutes or until soft. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add beef and stir until well combined.
2. Sprinkle flour over mixture and stir until combined. Slowly add stock and evaporated milk, stirring constantly. Increase heat to high and bring to the boil. Add potatoes and reduce heat to medium-low. Simmer, uncovered, for 1 hour to 1 hour 15 minutes or until meat is tender. Stir through fish sauce, lemon juice and brown sugar. Serve with steamed rice, sprinkled with peanuts and coriander.