This delicious Massaman Curry and is to die for, believe me. Imagine coming home to a bowl of this? We use our tasty beef stock here in this recipe.
400ml tin coconut milk
4 tbsp massaman curry paste
550g diced beef (slow cook)
200ml Carol’s Beef Stock
450g waxy potatoes, cubed
1 onion, sliced into thin wedges
3-4 dried kaffir leaves
1 bay leaf
1 star anise
1 cinnamon stick
1 tbsp brown sugar
2 tbsp fish sauce
Cooked Jasmine rice
1 red chilli, sliced (optional)
Small bunch fresh coriander, roughly chopped
50g roasted peanuts, roughly chopped
Set a large pot over medium high heat. Once hot, spoon out 2-3 Tbsp of the cream at the top of the coconut milk and heat in the pot. Once melted, add the curry paste and cook for 1-2 minutes.
Add the beef and stir well to coat and brown.
Stir in the rest of the ingredients then increase heat to bring to a rapid simmer. Lower heat to low, place lid on pot and leave to very gently simmer for 2-3 hours.
Serve with fragrant jasmine rice and garnish with chilli, fresh coriander and chopped peanuts.