Beef massaman curry recipe

For the curry paste 1tbsp Lurpak Clarified Butter 6 cloves of garlic, peeled 1 echalion or two round shallots, peeled 2 red chillies, halved lengthwise 4cm root ginger, peeled 1 lemongrass stalk, trimmed and sliced 1tsp ground coriander 1tsp ground cumin 1/2 cinnamon stick 1tbsp coriander seeds 1tbsp soy sauce Coriander stalks, a handful For the curry 1tbsp Lurpak Clarified Butter 500g lean braising steak 300ml coconut milk 1 tsp fish sauce 2 sweet potatoes, peeled and cubed For the garnish: Coriander, chopped

Place the curry paste ingredients into a food processor and blitz until a paste is formed - scraping the ingredients down the side of the processor bowl as necessary. To make the curry, heat the Lurpak Clarified Butter in a large saucepan. Add the curry paste and cook for 3 minutes. Place the beef braising steak in the pan and cook for a further 6 minutes. Pour in the coconut milk, add 200ml of water and add the fish sauce. Bring to the boil then reduce to a simmer. Cover and simmer for 1 hour 15 minutes, stirring occasionally. Add the sweet potato, return to a gentle boil and cook uncovered for 15 minutes. Spoon into warm bowls and garnish with chopped coriander leaves.

Only registered users can rating. Please, Sign in or create an account
Copyright © 2016 U Select. All rights reserved.