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Beef Stock
Recipes
Massaman Curry
Ingredients
- 1kg chuck steak
- 400ml Urban Forager Beef Stock
- 400ml coconut milk
- 6 baby potatoes
- 3 tbsp oil
- Salt
- Rice
Curry Paste
- ½ red onion
- 2 red chillis
- 1 tsp grd coriander
- 1 tsp grd cumin
- 3 garlic cloves
- 1 tsp grated ginger
- 1 lemongrass
- 1 handful coriander
- ½ tsp salt
- 2 tsp fish sauce
- 1 tsp fish paste
- 5 tbsp oil
- 1 tsp curry powder
Garnish
- Crispy shallots
- Red chilli – sliced
- Lime wedges
- Coriander
- Spring onion – sliced
What you need
- Chef knives
- Chopping board
- Blender/food processor
- Weighing/measuring utensils
- Heavy bottomed pan
Curry Paste Method
- Roughly chop onion & lemongrass and place all ingredients in a blender
- Blend into a paste
Curry Method
- Chop beef into 2cm pieces
- Season and sear beef in a heavy bottomed pan with oil – do this in batches so you don’t crowd the pan *see tips*
- Remove the beef and add curry paste and cook for 1-2 mins
- Add beef stock and coconut milk and bring to a simmer
- Add beef back in and cook in the oven @ 150c for 1hr *see tips*
- Clean and chop potatoes into bite-sized pieces (slightly smaller than the beef)
- Place potatoes in the curry and cook for 20-25mins
- Add cornflour slurry if too thin for your liking *see tips*
- Serve with rice and garnish
Tips
- Crowding the frying pan will only reduce the heat of the pan and steam the beef not searing it – remember colour = flavour!
- Check beef doneness after 1 hour and if it’s still very tough cook for a further 10-15mins before adding the potatoes.
- If you like your curry sauce a little thicker you can mix 1 tsp cornflour to 1 tbsp water and stir it in whilst simmering over gentle heat.
- You can prepare this in advance and reheat gently in the oven or in a covered pot, it’ll have so much more flavour if left in the fridge overnight and reheated the next day.