Winter Warmers Beef Massaman Curry & Coconut Rice
By Aisling Larkin
As the days get colder and darker we need some deliciously nourishing, wholesome and warming dinners to soothe our souls. This beef massaman curry recipe is a stunning recipe so perfect for this time of year. It has the warmth of the spices, the creaminess of the sauce and the highest quality of Irish beef in it.
The beef I am using in this recipe is from Gleeson Butchers. They are a craft Irish butchery business in Ireland with 5 stores in Dublin ( Artane, Balbriggan, Blanchardstown, Navan and Castleknock and now they have moved online too.
The butchers in Glesson’s love the chats in store and can offer so much expert advice on what cuts of meat are best for what dishes and all their Irish beef is traceable from farm to fork.
This beef massaman curry is an ‘all in one pot’, super simple dish that is perfect for those Friday night fake-aways.
Serves 5
Ingredients
- 1.2kg lean diced beef
- 4 tbsp corn flour
- 3 tbsp vegetable oil
- 1 onions
- 2-4 cloves garlic
- 100g massaman curry paste
- 500g white potato
- 500g sweet potato
- 1 red pepper
- 20g brown sugar
- 25mls fish sauce
- 400ml coconut milk
- ¼ tsp cinnamon
- 300mls beef stock ( use gradually )
- Juice 1 lime
- Handful fresh coriander
- 100g dry roasted peanuts
Coconut Rice
- 250g rice
- 400mls coconut milk
- 100mls water/stock
Method
- Preparation: Peel and chop the onion into large chunks. Peel and dice the garlic. Peel and chop the potatoes into large chunks. Dice the red pepper into large chunks. Boil the kettle and make the stock.
- Dust the beef with the corn flour and a little salt and pepper.
- Warm the oil in the pan and cook the beef in batches until brown and golden. Set aside. Spoon a little more oil in the pan and brown off the onions and garlic for about 5 minutes over a medium heat.
- Add the beef back in and begin to scrape any little bits of flavour off the end of the pan. Pour in half the stock and allow to bubble gently for a minute of two. Then add in the coconut milk, fish sauce, brown sugar and cinnamon.
- Pop on the lid and cook on the hob or in the oven ( in an oven proof dish ) for about 2 hours.
- After 1 hour 20 minutes, take out, check, stir and add in the potatoes and red pepper. As the potatoes will absorb some of the liquid you may need to add some extra stock here.
- To cook the coconut rice, pop the rice in a saucepan already on the heat, stir it around for 30 seconds. Add in the coconut milk and the water. Pop the lid on and steam for 25/30 minutes over a medium to heat high until all the liquid is absorbed. Fluff up with a fork.
- When cooked serve the beef massaman curry garnished with fresh herbs, chilli a wedge of lime and a handful of peanuts. Serve with a bowl of steamy warm coconut rice.
