- 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
Massaman Beef Curry
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
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.
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