Massaman curry
<p>Whether you’re entertaining for guests or just want something different to try at home, this rich, hearty Massaman Curry is a delicious choice.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> Four</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>2 tablespoons vegetable oil</li>
<li>650g gravy beef or chuck steak, trimmed</li>
<li>1 cup coconut cream</li>
<li>2 tablespoons Massaman curry paste</li>
<li>1 cup coconut milk</li>
<li>1 cup chicken stock</li>
<li>1/2 cup unsalted roasted peanuts</li>
<li> 2 medium potatoes, peeled, cut into 3cm pieces</li>
<li>1 cinnamon stick</li>
<li>2 bay leaves</li>
<li>5 cardamom pods, lightly crushed</li>
<li>2 tablespoons brown sugar</li>
<li>1 tablespoon tamarind concentrate</li>
<li>1 tablespoon fish sauce</li>
<li>Steamed rice to serve</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Heat oil in a large saucepan over medium-high heat until hot.</li>
<li>Add beef. Cook, stirring constantly, until evenly browned. Transfer to a plate.</li>
<li>Add 2 tablespoons coconut cream to pan.</li>
<li>Cook over medium heat for 20 seconds or until hot.</li>
<li>Add curry paste. Cook for 1 minute or until aromatic.</li>
<li>Return beef and juices to pan.</li>
<li>Add coconut milk, stock, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.</li>
<li>Reduce heat to low.</li>
<li>Cover and simmer, stirring occasionally, for 1 1/2 to 2 hours or until beef is tender.</li>
<li>Serve with rice.</li>
</ol>
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