Massaman Beef Curry

Maggi

Maggi

Standard Supplier 6th December 2013
Maggi

Maggi

Standard Supplier

Massaman Beef Curry

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Portions: 10 Prep Time: 10 mins Cooking Time: 2 hours Total Time: 2 hours 10 mins

Ingredients

  • 125g MAGGI® Coconut Milk Powder
  • 250ml water
  • 150g peanut butter
  • 300g MAGGI® Rich & Rustic Tomato Sauce
  • 2tbsp MAGGI® Asian Liquid Concentrated Fonds
  • 1tbsp dark brown sugar
  • 25ml oil
  • 100g Thai red curry paste
  • 1.75kg lean beef stewing steak, diced
  • 1tbsp MAGGI® Beef Liquid Concentrated Fonds
  • 350ml boiling water
  • 2tsp lime juice
  • 1tbsp fish sauce, optional
  • Steamed rice, to serve
  • 75g spring onion, sliced

Method

Prepare the coconut cream by whisking the coconut milk powder into the water. Add this to a blender along with the peanut butter, tomato sauce, Asian fonds and sugar. Blend until smooth.
Heat the oil in a pan or wok and stir-fry the curry paste for 1 minute or until fragrant, then add the beef and fry to seal.
Make the beef stock by diluting the beef fonds in the boiling water. Stir the beef stock and peanut butter puree into the pan then transfer to an oven proof dish.
Cover and cook in an oven preheated to 190?C.
Remove from the oven after 1 hour. It should start to thicken. Stir in enough water to keep it mobile and return to the oven.
After a further 40 minutes, stir in the lime juice and return to the oven for a further 10 minutes.
Check that the meat is tender. Stir through the fish sauce if using and serve with steamed rice and garnished with spring onion.
Chef’s Tip
You can make this dish more cost effective by reducing the meat quantity and substituting with diced potatoes.
Serving Suggestion
For an authentic finish, garnish with toasted peanuts, spring onions, and sliced red chillies.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.