Thai Massaman Curry Beef 

We call our Thai Massaman Curry Paste “The Adelaide Hills Fusion” in honour of the fusion of ingredients that make up one of the world’s favourite dishes.

Flavours from Persia, the Indian subcontinent, and the Malay Archipelago abound in this rich, mild curry.

If you are looking for some inspiration to make your own wonderful Thai Massaman Curry Beef, why not try our recipe.

(Serves 3-4)

Ingredients:

Four tablespoons of “The Origin of Taste – Thai Massaman Curry Paste” (amount to taste)

1kg of Beef Brisket or Beef off-cuts (swap with protein of your choice)

2 cups of Jasmine Rice (3 cups of water for cooking rice)

4 Tablespoons of Oil (vegetable or canola)
400ml Coconut Cream
400ml of liquid stock (or one tablespoon of stock powder mixed with 400ml)

2 Onions (diced)

1 Cinnamon Stick 
2 Star Anise

300g of Potato (cut into large chunks)

Salt and Pepper to taste

Optional Extras for Garnish (to really get it happening)

Makrut Lime Leaf

Chopped fresh Chilli (if you like it hot)

Crispy Fried Shallots

Method:

Wash rice thoroughly before cooking

Slice Beef Brisket Off-cuts into big chunks

Heat a deep pan or pot on a medium/high heat, add oil and then beef

Seal beef until it gets some colour and remove from pan

Add diced onion and sauté for about a minute

Add “The Origin of Taste – Thai Massaman Curry Paste” and sauté for until fragrant.

Add Cinnamon Stick and Star Anise and continue to sauté.

Add coconut cream, stock and beef and allow it to come to a boil. Then reduce head to a gentle simmer for about 30 to 45 minutes until beef is tender.

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Choice??

Slow Cooker

Pour everything into the Slow Cooker and cook for at least 3 hours (or until your beef is tender) 

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Once beef is tender, (return to pot/pan if slow cooking) add potato and on a low/medium heat, cook until the potatoes are cooked (about 10 mins).

Add salt and pepper to taste.

Serve curry into onto a plate with steamed Jasmine Rice.

Garnish with a couple of Makrut live leaves, chopped fresh chillies, and crispy fried shallots to taste.

Before eating, take photo and share!!!

Bon Appetit!!