Recipe

Massaman curry

  • 20 mins preparation
  • 1 hr 10 mins cooking
  • Serves 4
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Ingredients

Massaman curry
  • 1 fresh long red chilli, chopped coarsely
  • 2 clove garlic, quartered
  • 10 centimetre (4 inch) stick fresh lemongrass (20g), sliced thinly
  • 1 fresh kaffir lime leaf, sliced thinly
  • 2.5 centimetre (1 inch) piece fresh ginger (10g), sliced thinly
  • 1 teaspoon each ground cumin and cinnamon
  • 1/2 teaspoon each ground coriander, cloves and cardamom
  • 2 tablespoon peanut oil
  • 500 gram (1 pound) minced (ground) beef
  • 1 egg
  • 1/2 cup (50g) packaged breadcrumbs
  • 625 gram (1¼ pounds) potatoes, chopped coarsely
  • 3 1/3 cup (800ml) light coconut cream
  • 2 tablespoon fish sauce
  • 1 tablespoon tamarind concentrate
  • 1 tablespoon grated palm sugar
  • 1/3 cup (45g) coarsely chopped roasted peanuts
  • 1/3 cup loosely packed fresh coriander (cilantro) leaves

Method

Massaman curry
  • 1
    Blend or process half the chilli, garlic, lemongrass, lime leaf, ginger and spices until finely chopped. With motor operating, gradually add oil in a thin, steady stream until curry paste is smooth.
  • 2
    Combine beef, egg and breadcrumbs in medium bowl; roll level tablespoons of mixture into balls. Cook in heated oiled large saucepan until browned; remove from pan.
  • 3
    Stir curry paste in heated pan until fragrant. Return meatballs to pan with potato, coconut cream, sauce, tamarind and sugar; bring to the boil. Reduce heat; simmer, uncovered, about 30 minutes or until potato and meatballs are tender, season to taste.
  • 4
    Serve curry sprinkled with nuts, coriander and remaining chilli.

Notes

To save time, omit step 1 and use bottled massaman curry paste, available from supermarkets.

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