Beef Massamam Curry

S E R V E S:  4       |       P R E P:  30 min       |       C O O K:  1.5 hours       |       R E A D Y:  2 hours 
  • 600g chuck steak cut into 2cm cubes

  • 2 tbsp fish sauce

  • Massaman curry paste (use yellow curry or laksa paste if you cant find Massaman)

  • 3 tbsp tamarind paste

  • 2 tbsp olive oil

  • 1 small head cauliflower

  • 1 tbsp tomato paste

  • 2 cans coconut cream (or lite coconut cream)

  • 1 cup of coriander

  • 2 tbsp sugar

  • ¼ cup roasted peanuts

  • 1 cinnamon stick

  • Salt and pepper

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  1. Mix beef and curry paste together and leave overnight to marinate. The following day, heat half the olive oil in a large, heavy-based frying pan and colour the beef well on all sides. Add the tomato paste, and cook for 30 seconds before adding the coconut cream to deglaze the pan.

  2. Tip the beef and coconut cream into a large pot, and add the sugar, cinnamon stick, fish sauce &tamarind paste.

  3. Bring to a simmer, stirring occasionally. Simmer on a very low temperature for 1-2 hours or until the beef is very tender. Add a splash of water, as needed, to the curry, to prevent it from becoming too thick and catching on the bottom of the pot. Adjust seasoning to taste with a little more fish sauce, tamarind or chilli, and reserve to one side.

  4. When the curry is nearly ready, preheat an oven to 200˚C. Slice the cauliflower into 1cm slices and place on a baking paper-lined oven tray. Drizzle with the remaining olive oil, season with salt and pepper and roast for 30 minutes, or until the cauliflower is well coloured and tender when tested with the tip of a sharp knife.

  5. Remove the cauliflower from the oven and divide between four bowls and top with curry, coriander and roast peanuts.