Always a favorite in my home, massaman beef curry with rice!
- 2 tablespoons oil
- 1 lb stew meat, trimmed, cut into cubes
- 1 onion, halved, thinly sliced
- 1/3 cup massaman curry paste
- 1 1/2 cups chicken stock
- 1 can coconut milk
- 2 large potatoes, peeled, cut into cubes
- 2 dried bay leaves
- 1 cinnamon stick
- 4 cardamom pods, bruised
- 1 tablespoon fish sauce
- 1 tablespoon lemon juice
- 2 tablespoons brown sugar
Steamed rice, chopped dry-roasted peanuts and fresh cilantro (optional), to serve
Preheat oven to 350. Heat half the oil in a heavy-based, flameproof casserole dish or pot over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
Heat remaining oil in dish. Add onion. Cook, stirring, for 3 minutes or until softened. Add curry paste. Cook for 1 minute or until fragrant. Return beef to dish. Add stock, coconut milk, potato, bay leaves, cinnamon, cardamom, fish sauce, lemon juice and sugar. Cover. Bring to the boil.
Transfer to oven. Bake for 2 hours or until beef is tender. Remove and discard cinnamon and cardamom. Serve with rice, peanuts and coriander.