“Here’s One I Prepared Earlier”
You knew I was going to say it eventually, right? Promise I will abstain from saying “hero of the dish” or “food journey” or any reference at all to “passion”. I’m happy to talk in cliches but even I have my standards!
It’s the end of the week and time to relax (well – there are those around here who would tell you that’s all I do, but still) We’ve been invited to christen the deck of our returned neighbours, so I decided to prepare dinner in advance, as experience has shown me that a few sherbets later and I will be hungry but not wanting to cook, and at risk of ordering in something big on fat but low on flavour.
And some things just get better with a little resting time. This curry is a fantastic do-ahead recipe as there is only a short prep time, then pop in the oven and – done! Adapted from the BBC Good Food version (Find the original here) I’ve added some things and changed it up to suit our taste. You can certainly feel free to do the same; if you like spicier food this could certainly take a hit of chilli.
Firstly we needed more beef. I used gravy beef today, but have used beef cheeks in the past with equally delicious results. I was going to try making my own curry paste, but to be honest, I ran out of time, and find it hard to fault the one in the jar. I used Valcom, but I don’t have a preference. Once you start cooking, things move quickly, so I find it easiest to get out all the ingredients (okay – usually they are just plonked on the bench not set out in little dishes)
Start by heating a little vegetable oil in a large pot with a tight fitting lid.. Add the onion and cook over medium heat until softened a little, about 3 or 4 minutes. Add curry paste and cook for a further minute until the smell becomes delicious.
Add the diced beef and stir to coat, cooking for about 3-5 minutes.Be careful not to let it catch on the bottom of the pan – if it is super sticky turn down the heat a little.
Add garlic and ginger and cook for another minute, just to release the flavours.
Add in all the other ingredients, just holding back a handful of peanuts for the garnish.
Bring to the boil, pop on the lid, and place in a preheated 160°C oven for 2 hours. Now, you might want to check on that in that time, but it’s not necessary; the curry will just bubble away nicely on it’s own.
If you are wanting to cook now and serve later, only cook for 1 1/2 hours, cool completely and place in the fridge. Reheat on the stove top over low heat for 30 minutes.
Serve it up with some jasmine rice, coriander leaves, the reserved peanuts, and some sliced chilli and a side of steamed greens. Delicious!
Update/afterthought – it is a chilly June evening and I prepared this curry earlier to reheat once we were all home. All a bit sniffly so decided to give the Massaman an extra kick by popping in a split long red chilli in the last half hour of reheating. Lovely extra spice without too much heat – begone sniffles!
- 1 kg gravy beef, cut into large cubes
- 4 tbs massaman curry paste
- 450 g waxy potatoes, cubed
- 1 onion, cut into wedges
- 1 clove garlic
- 3cm piece of ginger, grated finely
- 4 kaffir lime leaves, cut into thin strips
- 1 cinnamon stick
- 1 tbs tamarind paste
- 2 tbs palm sugar or dark brown sugar
- 1 tbs fish sauce
- 400 ml can coconut cream
- ½ cup beef stock
- ½ cup peanuts
- vegetable oil, for frying
- coriander leaves, to serve
- red chilli, finely sliced, to serve
- Jasmine Rice, to serve
- Preheat oven to 160°C fan forced or 180°C
- Heat oil in an oven proof dish (that has a lid) Add onion and cook over med-low heat until softened - about 4 minutes.
- Add curry paste and cook until fragrant, about 1 minute
- Add the beef and cook for 3 minutes, until meat is sealed and coated with curry
- add garlic and ginger and cook for 1 minute.
- Add coconut cream, stock, cinnamon stick,tamarind paste, sugar, fish sauce,lime leaves and ¾ of the peanuts, (retain the rest for garnish) and potatoes
- Bring to the boil, cover and place in oven for 2 hours, or until beef is very tender
- Serve with jasmine rice, and sprinkle with coriander leaves, peanuts and sliced chilli
Potatoes can be peeled or skins left on if using a waxy red potato such as Red Royale