Thai Massaman Beef Curry
Massaman is a delicious mild, slightly sweet Persian influenced curry that originated in Thailand amongst a heavy Muslim population.
- 1 jar Latasha’s Kitchen Thai Massaman Curry Paste
- 3 tbsp peanut oil
- 2 dried Asian bay leaves
- 1 star anise
- 1-2 fresh red chillies
- 180 ml water
- 1.5 kg of diced gravy beef, oyster blade or flank
- Gluten free soya sauce or salt to taste
- 400 ml coconut milk
- 2 potatoes, quartered
- Roasted or fried whole peanuts
- Sliced red chillies
- Fried shallots
- Fresh coriander
- Lime wedges
- In a wok, add oil then bay leaves, star anise, fresh red chillies and heat gently until aromatic.
- Add Latasha’s Kitchen Thai Massaman Curry Paste, water and cook for 10 minutes until oil separates from paste.
- Stir in diced beef, mix well to combine and fry for up to 10 minutes until the meat is browned. Next, add soya sauce or salt and coconut milk, bring to a quick boil, then reduce heat, add potatoes and simmer until cooked through. Remove lid towards the end of cooking time and continue cooking until gravy is reduced.
- Garnish Thai Massaman Beef Curry with whole roasted peanuts, sliced red chillies, fried shallots and fresh coriander. Lime wedges can also be served to accompany the curry.
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