- 500 gram beef (stew meat)
- 3 tablespoon massaman curry paste (mild curry)
- 400 ml coconut cream
- 1 red pepper
- 1 cinnamon stick
- 2 tablespoons honey
- 1 large onion
- 500 gram waxy potatoes
- 3 kafir lime leaves
- about 100 grams of unsalted peanuts
- olive oil
- pepper and salt to taste
- optional: plain rice or bread
- optional: parsley for garnish
Kitchen equipment needed
- medium-sized pan
- Dutch oven or heavy bottomed skillet (with a lid)
- small skillet
Preparation — 10 minutes
PEEL the onion and potatoes. Click here to learn how to dice onions. CUT the potatoes and beef in larger pieces. A massaman curry is mostly mild, but it’s up to you if you chop up the red pepper with or without the seeds. CUT the pepper as fine as you can.
Cooking the massaman curry — 2 hours
HEAT olive oil in a Dutch oven and saute the beef for a few minutes, until they become nicely browned. ADD the diced onion, potato pieces, chopped red pepper, massaman curry paste and saute for another few minutes. POUR in the coconut cream, cinnamon stick and lime leaves, put the lid on and turn down the heat. Let the curry simmer for about 2 to 2,5 hours.
Meanwhile roast the peanuts in a dry small skillet. Roughly CHOP up half of the peanuts and add them to the curry after about an hour.
REMOVE the lime leaves and cinnamon stick. Bring the curry to taste using honey, pepper and salt. Serve with plain rice, bread and the rest of the roasted peanuts. Garnish with parsley if you like. Enjoy!