Recipes

 THAI STYLE BEEF MASSAMAN CURRY

Serves 4-6

Prep. time: 15 minutes

Cooking time: 2-2 1/2hours

1 kg diced chuck steak

2 cloves garlic,crushed

4cm piece of ginger

1/3 cup curry paste

2 1/2 cups beef stock

400 ml can coconut milk

2 large potatoes,peeled, cubed

2 tsp fish sauce

To serve, sprinkle with a small handful of fried basil leaves and roasted peanuts

1. Preheat oven to 180 C. Season the beef with salt and pepper, and add 2 tablespoons of oil,mix well. Heat a large  fry pan over a medium heat . Brown the beef in 2 or 3 batches. Remove each batch and place in casserole dish

2.Reduce heat in medium and add a little extra oil. Add garlic,ginger and curry paste,cook for 1-2 minutes,stir often. Pour in the beef stock,stirring well. Pour the mixture over the beef in the casserole dish and stir to combine. Cover the casserole dish, place in oven. Stir every 40 minutes, adding a little water if needed to keep the meat just covered. Cook until the beef is almost tender(about 90 mins)

3. Add the remaining ingredients, cook for a further 30 mins. Serve with suggested accompaniments