Beef Massaman Curry

Serves 4:


1kg chuck steak, cut into large cubes
Bertolli light olive oil, for frying

1 medium onion, finely chopped
2 tbsp Gourmet Garden Ginger
3 tbsp Gourmet Garden Lemongrass
1 tsp Gourmet Garden Hot Chilli
1 tsp ground coriander seed
1 tsp ground cumin
½ tsp white pepper
¼ tsp ground cardamom
¾ tsp shrimp paste

1 tsp ground turmeric
½ stick cinnamon
1/3 cup cashew nuts

2 ½ cups Campbells Salt Reduced Beef Stock
400mL coconut milk
4 bay leaves
1 tsp tamarind paste
3 tbsp fish sauce
1 tbsp sugar

3 medium potatoes
Steamed rice, to serve


In a large heavy based saucepan, sear the cubed beef in some Bertolli Light Olive Oil, in batches on a very high heat until well caramelised. Set aside.

For the curry paste, place onion, Gourmet Garden Ginger, Gourmet Garden Lemongrass, Gourmet Garden Hot Chilli, coriander seed, cumin, pepper, cardamom and shrimp paste in a food processor with 50mL water. Process until smooth, then add some extra oil to the pot and fry the paste for 5 minutes. Once fragrant, add turmeric, cinnamon and cashews and fry for 1 more minute.

Next, add Campbells Salt Reduced Beef Stock, coconut milk, bay leaves, tamarind, fish sauce, sugar and beef. Reduce to heat to very low, cover and cook for 1 hour. Peel the potatoes and cut into quarters. Place in the pot and continue to cook, covered for another 45 minutes or until the beef is tender.


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