A rich and flavorful curry with beef, potatoes, and coconut milk, seasoned with Massaman curry paste.
Yield: 4
Materials
Main Ingredients
- 1 kg topside steak, cut into cubes
- 60 ml oil
- 500 g small potatoes, cubed (or sweet potato)
- 250 g onion, cubed
- 2 x 340ml coconut milk
- 1 teaspoon tamarind concentrate (optional)
- 250 ml hot water
- 250 g brown sugar
- 1 sachet Massaman curry paste
Optional Additions
- 4 dates, mashed or blended with coconut milk (optional)
Instructions
Instructions
- Cut steak into cubes. Heat oil in a large pan, add steak and stir over high heat until browned and sealed on all sides. Remove from pan and drain on a baking towel.
- Add potatoes and onions to the same pan, stir over high heat until lightly browned. Stir in Massaman curry paste, ensuring onions and potatoes are coated.
- Stir in coconut milk, add steak back to the pan, and if using, add tamarind concentrate, water, and sugar. Bring to a boil, then reduce heat and simmer uncovered for about 45 minutes or until meat is tender and mixture has thickened.
- Serve with rice, popadums, chutney, and pickles.
Notes
Tamarind concentrate may be difficult to find. You may omit it entirely or add mashed dates to the curry for a similar effect. Mash or blend 4 dates with a bit of coconut milk to soften them before adding.
A rich and flavorful curry with beef, potatoes, and coconut milk, seasoned with Massaman curry paste.
Notes: Tamarind concentrate may be difficult to find. You may omit it entirely or add mashed dates to the curry for a similar effect. Mash or blend 4 dates with a bit of coconut milk to soften them before adding.