Bill Granger's beef massaman curry

Name: Bill Granger's beef massaman curry
Cook time: 1 h 30 min
Yield: 6
Cuisine: Indian
Ingredients: 1.2kg beef blade steak, cut into strips; 2 tsp Chinese five-spice powder; 60ml (1/4 cup) grapeseed oil; 2 onions, diced; 2 tbsp massaman curry paste; 400ml coconut milk; 300ml beef stock; 2 tbsp tamarind pulp; 1 tbsp fish sauce; 1 tbsp brown sugar; 400g waxy potatoes, peeled, cut into chunks; 1 large carrot, peeled, cut into rounds; 2 tbsp chopped roasted peanuts, plus extra

Bill Granger

May 1, 2015

Time:1-2 hoursServes:6

This a is a great freeze-ahead meal for when you have some spare time. With these meals I always find it's worthwhile adding a few finishing touches to give the food a hit of freshness. The richness of the massaman curry would be complimented with a quick, refreshing salad of blanched green beans, sliced cucumber and a little lime juice.

Ingredients

1.2kg beef blade steak, cut into strips
2 tsp Chinese five-spice powder
60ml (1/4 cup) grapeseed oil
2 onions, diced
2 tbsp massaman curry paste
400ml coconut milk
300ml beef stock
2 tbsp tamarind pulp
1 tbsp fish sauce
1 tbsp brown sugar
400g waxy potatoes, peeled, cut into chunks
1 large carrot, peeled, cut into rounds
2 tbsp chopped roasted peanuts, plus extra

To serve

Steamed rice and Thai basil leaves

Method

Toss the beef in the five-spice powder to coat. Heat 2 tbsp oil of the in a large heavy-based pan or wok, add the beef in batches and cook for 2-3 minutes or until golden. Remove, place in a heatproof bowl and repeat with remaining beef. Set beef aside.
Return pan to a medium heat, add remaining oil and onion. Cook, stirring occasionally, for 5 minutes or until soft.
Add massaman paste, stir for 2 minutes more or until fragrant. Add coconut milk, stock, tamarind pulp, fish sauce and sugar and bring to the boil.
Return beef to pan, reduce heat to low and simmer for 30 minutes.
Add potato, carrot and peanuts, simmer for a further 30-40 minutes or until beef and potato are tender. Serve with steamed rice, garnished with extra peanuts and Thai basil leaves.