Make this awesome curry from scratch or use a shortcut sauce, either way you will enjoy the flavours of Thailand with Indian influences. This dish is made with slow cooked tenderised meat and potatoes with roasted peanuts. See my Massaman paste recipe if you prefer making it from scratch. Massaman curry can be served with rice but as there’s already potato, I feel a side dish of stir fried Asian greens is more suitable. The word Massaman derived from the word Muslim back in the 17th century.
Trim off any fat or sinew from your meat and dice into medium chunky pieces.
Peel and slice finely your red onion.
Trim and chop the chili
To a hot frying pan, add cooking oil.
Add the onion and chili, sweat a little.
Add the diced beef and lightly brown meat.
Add a whole bottle of WorldFoods Thai Massaman Curry sauce.
Mix well to combine all ingredients.
Add two cups of plain water.
Add the bay leaf.
Turn heat down to your lowest setting and leave to very gently simmer for 90 minutes.
Peel and dice your potato similar size to beef cubes and add to simmering sauce.
Preheat your oven and once it reaches 180ºC or 350ºF roast your raw peanuts for approx 12 minutes.(of course you can buy already roasted peanuts)
Remove peanuts from oven and peel skins off.
Add peanuts to sauce 15 to 20 minutes before the end of cooking.
If you buy already diced meat and roasted peanuts, you can prepare this dish in less than 15 minutes.
If your meat is tough, add a lid and cook for longer maybe 2 hours.
If serving with rice, cook it with coconut milk.
By Joel Mielle
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