Everyone's favourite curry – well, at least in the top five – the beautifully rich massaman has a long history of being adored and adapted. It's perhaps one of the original examples of fusion, taking influences from the Subcontinent, Persia and Southeast Asia. Time in the pot is where it's at for harnessing that rich, unctuous flavour of tender beef, coconut milk and spice. Our version uses a ready-to-go curry paste, for a sit back and relaxkind of cook up.
SERVES 4
Supplied Ingredients
800g chuck steak
2 brown onions
2 pieces ginger
2 sebago potatoes
100g massaman curry paste
400ml can coconut milk
300g jasmine rice
2 bunches broccolini
1 lime
20g roasted peanuts
*Extra supplied, measured amount
Pantry Ingredients
40ml (2 tbs) vegetable oil
Equipment list
Heavy-based saucepan
6 litre ceramic slow cooker
Large saucepan
Medium saucepan
STEP 1: BROWN BEEF
Cover slow cooker with lid and preheat on high. Cut beef into 4cm pieces and season with 1 teaspoon salt flakes and pepper. Heat oil in a heavy-based saucepan over medium-high heat, add beef and cook, turning, for 7–8 minutes or until golden brown all over. Place in slow cooker. While beef is browning, continue with step 2.
STEP 2: PREPARE VEGETABLES
Peel and thinly slice onions. Peel and finely grate ginger. Cut potatoes into large pieces.
STEP 3: ADD ONION AND CURRY PASTE
Transfer beef to slow cooker. Add onion, ginger, massaman curry paste and a pinch of salt to saucepan and cook, stirring, for 3–4 minutes or until onion has softened.
STEP 4: ADD COCONUT MILK AND WATER
Add coconut milk and 500ml (2 cups) boiling water to slow cooker. Add onion and curry paste mixture and stir to combine. Cover with lid and cook on high for 2½ hours. Add potato and cook for a further 1 hour or until meat and potato are tender.
STEP 5: COOK RICE
Place rice and 625ml (2½ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve.
STEP 6: PLATE UP
Trim broccolini. Cook in a saucepan of boiling water for 3 minutes or until tender. Drain and add to curry. Cut lime into wedges. Divide rice between bowls and top with massaman curry and broccolini. Sprinkle with peanuts and serve with lime wedges.
