Beef Massaman Curry

By: Susan Joy

Massaman Curry is a classic Thai dish full of delicious warm and aromatic spices with a rich coconut gravy.

My Beef Massaman Curry is made from scratch (store-bought Massaman pastes can contain additives and preservatives). The list of ingredients may look long, but it’s just the spices to make the marinade/paste. You can adjust the heat of this dish to your liking by adding more or less chilli powder. I’ve used cashew butter instead of peanuts in my recipe to keep it paleo. If you have to avoid nuts, sunflower butter will also work perfectly.

Ingredients

• 800g trimmed gravy beef steak, or chuck steak (cut into 3cm pieces)
• 4 Tbsp olive oil, divided
• 3 Tbsp lime juice, (2 lge limes)
• 1 Tbsp tamarind puree/paste, (seedless)
• 1 Tbsp fish sauce
• 3 tsp maple syrup (100%)
• 2 Tbsp smoked paprika
• 3 tsp cumin
• 3 tsp ground coriander
• 2 tsp cinnamon
• 3/4 – 1 tsp chilli powder, more or less to your taste
• 3/4 tsp cardamom
• 3/4 tsp nutmeg
• 1/2 tsp ground cloves
• 1 Lge onion(s), diced
• 3 tsp garlic, minced
• 3 tsp ginger, minced or grated
• 1 cup (250ml) beef broth/stock
• 400ml can coconut cream, a thick brand
• 3 – 4 kaffir lime leaves
• 3/4 tsp fine sea salt
• 3 Tbsp cashew butter/spread, or sunflower butter for nut-free
• 500g peeled sweet potato(s), cut into 2cm cubes
• Garnish with toasted cashews, and chopped coriander leaves

Directions

First, prepare the marinade/paste. Add 3 tablespoons of olive oil, lime juice, tamarind, fish sauce and maple syrup to a large bowl and mix well. Add in the smoked paprika, cumin, coriander, cinnamon, chilli powder, cardamon, nutmeg and cloves. Stir well to create a paste. Add the cut beef to the bowl and mix well, ensuring the marinade covers the meat well. Set aside for 15 – 20 minutes.

Heat the remaining one tablespoon of olive oil in a large pot with a heavy base over medium heat. Add the onion and cook stirring for 2 minutes, then stir through the garlic and ginger.