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Massaman curry with coconut sambal

A rich and comforting curry with luscious, fall-apart meat. - by Better Homes and Gardens
  • 23 Nov 2021
Massaman curry with coconut sambal
Prep: 20 Minutes - Cook: 100 Minutes - Serves 6
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Budget tip

Use potatoes instead of kumara.

You can use regular tomatoes instead of roma.

Kumara is orange sweet potato.

Ingredients

1 tbsp vegetable or peanut oil

800g beef chuck steak, cut into 4cm pieces

1 brown onion, finely chopped

¼ cup massaman-style curry paste

2 tbsp brown sugar

1 tbsp fish sauce

2 cinnamon sticks

1 large beef stock cube

400g kumara, peeled, cut into 3cm pieces

150g green beans, halved diagonally

50g sachet coconut milk powder

2 roma tomatoes, finely chopped

¼ cup shredded coconut, toasted

½ cup coriander leaves

Cooked jasmine rice, to serve

⅓ cup crushed nuts (peanuts)

Method

  1. Heat oil in a large saucepan over moderately high heat. Cook beef, in batches, for 3 minutes or until browned. Transfer to a heatproof bowl. Add onion to pan; cook and stir for 5 minutes or until soft. Add paste; cook and stir for 30 seconds or until fragrant. Add sugar, fish sauce, cinnamon, crumbled stock cute and 2½ cups water. Return beef to pan. Bring to the boil. Reduce heat to low; simmer, covered for 1¼ hours.

  2. Add kumara to pan; simmer, covered, for 10 minutes. Add beans; cook and stir for 5 minutes more or until beef and vegetables are tender. Stir in coconut milk powder.

  3. Combine tomato, coconut and coriander in a bowl. Divide rice among serving bowls. Top with curry and coconut mixture. Serve curry sprinkled with nuts.

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