Prep time: 20 mins
Cooking time: 3 hours
Ingredients
-
- 15
dried red chillies, soaked, deseeded, and drained
- Large pinch
salt
- 40g
dessicated coconut
- 20g
peanuts, roasted
- 7
cardamom pods, roasted and seeds ground
- 3
bay leaf, roasted and ground
- 5
cloves, roasted and ground
- 200g stewing
steak, cut into large pieces
- 2 cartons
Blue Dragon Coconut Cream
- 3 tbsp
ginger, peeled and finely chopped
- 20g
peanuts, roasted
- 1 piece
cassia bark
- 3 tbsp
caster sugar, or palm sugar
- 2 tbsp
Blue Dragon Fish Sauce
- 1 tbsp
Blue Dragon Tamarind Paste, mixed with 4 tbsp warm water
- 80g
bamboo shoots, shredded
Serves: 2-3
Try this recipe with
Coconut Cream
Massaman Beef Curry
This curry hails from the south of Thailand where coconuts are plentiful and where Indian spice influences weave their way into traditional Thai methods of cooking.
Preparation:
- Make the paste by pounding the red chillies, large pinch of salt, coconut, peanuts, cardamom seeds, bay leaves and cloves together to make a paste.
- Cut the beef into large cubes. Wash and dry. Bring the coconut cream to the boil add the meat, and simmer until tender (this usually takes around 2 hours). You may need to add a little extra water when braising. * When tender, drain off the liquid and set aside. Add the paste to the beef in the braising pot, along with the ginger, second lot of peanuts and cassia bark. Fry over a low heat, stirring regularly, until fragrant. Add reserved braising liquid to cover (or add more coconut milk if this is not enough), season with sugar, fish sauce and tamarind water, and bring to the boil.
- Finally add the bamboo shoots and simmer until cooked. It should taste equally sweet, sour and salty.
Useful tip:
Coconut milk can easily be frozen, so it’s great to use in home-made parfait or ice cream... more
Keep the beef chunks large otherwise they will flake apart when cooking, and dry out.