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Beef Massaman CurryPDFPrint
Monday, 29 March 2010 14:07


1 cup (235 g) of beef sirloin
1 cup vegetable oil
1 tbsp butter, unsalted
1 tbsp of 3 spices (3 star anise, 1 cinnamon stick, 2 curry leaves)
1 cup coconut milk
¼ cup coconut cream
¼ cup Java curry paste
1 tsp ground cloves / cumin
1 Yukon gold potato (cut into bite-sized pieces)
1 carrot (cut into bite-sized pieces)
½ medallion onion (cut into bite-sized pieces)
1 tbsp toasted peanut
2 tsp white sugar
1 tbsp tamarind juice (or lime juice substitute)
¼ cup red bell peppers
¼ green bell peppers
2 pieces of tomatoes (each is cut in half)
1 tsp chili, chopped (optional)
2 tbsp fish sauce
3 tbsp of vegetable oil

Cooking Instructions

  1. Pour the vegetable oil into wok with medium high heat. Put butter and 3 spices to the oil till it is crispy to get aromatic oil
  2. Grill beef sirloin medium rare, then set aside
  3. Pour oil from the pan until just 1 tbsp remains, then add Java curry paste and 1 tbsp of ground cloves on medium high heat. Stir until everything is mixed together well.
  4. On a separate pot, pour coconut cream on medium high heat. Put the curry paste mix to the cream, then put the rest of coconut milk and add grilled sirloin.
  5. Once there are bubbles, add toasted peanuts, potatoes and carrots and cook until soft. Then add onions, tomatoes, red and green pepper, tamarind, white sugar and fish sauce.
  6. If you like the dish to be spicy, add red chili. Keep stirring until consistent. Lower the heat and let simmer.