Massaman beef and pineapple curry
This slow-cooked beef curry is a perennial favourite in Thai restaurants. When you cook it at home, it may take a while but the aroma and melt-in-the-mouth flavour makes the time spent worthwhile.
- 20 mins preparation
- 1 hr 50 mins cooking
- Serves 4
Print
Ingredients
Massaman beef and pineapple curry
- 2 tablespoon vegetable oil
- 1/3 cup massaman curry paste
- 1 kilogram trimmed, beef bolar blade, cut into large chunks
- 400 millilitre coconut milk
- 1 cup water or beef stock
- 4 peeled, halved desiree potatoes
- 1/2 pineapple, peeled, cored, cut into chunks
- 6 whole eschalots, peeled
- 6 cardamom pods
- 1 cinnamon stick
- 2 centimetre piece, peeled, sliced ginger
- 100 gram trimmed green beans
- 1 tablespoon fish sauce
- 1 tablespoon tamarind puree
- kaffir lime leaves, to serve (optional)
- peanuts, to serve (optional)
Method
Massaman beef and pineapple curry
- 1In a large, heavy-based saucepan, heat oil on medium. Add curry paste and cook, stirring, 1-2 minutes or until fragrant.
- 2Increase heat to high. Add beef and cook, stirring, 4-5 minutes, until browned.
- 3Stir in coconut milk, water, potatoes, pineapple, eschalots, spices and ginger. Simmer gently, partially covered, 1 3/4 hours, until beef is very tender.
- 4Add beans and cook 1-2 minutes, until bright green. Stir fish sauce and tamarind through. Serve sprinkled with sliced lime leaves and nuts.
Notes
Try trimmed chuck, skirt or topside steak.
.jpg?width=170&height=99&mode=crop&scale=both&anchor=middlecenter&quality=85)
