Betty's Slow Cooked Thai Beef Massaman Curry

Betty's Slow Cooked Thai Beef Massaman Curry Recipe

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Betty Bramanis

By
@RecipesandSmallTalk

A rich and fragrant, creamy traditional Thai style beef curry with root vegetables.

I have traveled to Thailand and this recipe is a copycat to what I have enjoyed there. My dear Thai friend said the secret is good quality massaman curry paste and tamarind paste. An Asian grocer can help you find all the spices and herbs. Serve with steamed Jasmine rice and steamed green veggies.

Hint** This is even better the next day and can be made in advance

Rating:

☆☆☆☆☆ 0 votes

Serves:
8 adults
Prep:
15 Min
Cook:
2 Hr
Method:
Bake

Ingredients

  • ·
    2 tablespoons oil
  • ·
    2 pounds (1 kilo) stewing beef (gravy beef, chuck steak etc) cut into medium/large chunks
  • ·
    3 tablespoons prepared massaman curry paste
  • ·
    1 can coconut cream
  • ·
    1 can coconut milk
  • ·
    1 cup chicken stock
  • ·
    3 potatoes, peeled and chopped into large chunks
  • ·
    2 cinnamon sticks/quills
  • ·
    3 bay leaves
  • ·
    8 cardamon pods, lightly crushed
  • ·
    3 tablespoons brown sugar
  • ·
    2 tablespoons tamarind concerntrate
  • ·
    1 1/2 tablespoons fish sauce
  • ·
    3 large carrots, chopped
  • ·
    jasmine rice to serve

How to Make Betty's Slow Cooked Thai Beef Massaman Curry

Step-by-Step

  1. Pre-heat your oven to 180oC/360oF.
    In a large pan with a fitted lid, that can be used on both the stove top and in the oven - heat the oil over a medium-high heat on the stove top.
  2. Add the beef and stir around for 2 minutes. Add the massaman curry paste and continue to cook and stir for a further 30-60 seconds, until fragrant.
  3. Quickly add the coconut cream, milk and the stock (you don't want the curry paste to burn so move fast).
  4. Add the remaining ingredients and stir well and let it all get hot. Place the lid on and pop the whole casserole dish into the oven.
    Bake for 2 - 2 1/2 hours stirring once during the cooking process.
  5. Remove the cinnamon sticks and the bay leaves.
    Serve over hot jasmine rice and a side serve of vegetables (I like steamed broccoli)

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