Massaman beef curry

Prep 0 h : 10 m
Cook 2 h : 0 m


  • 2 tbsp peanut oil

    400g brown onions, cut into thin wedges

    1kg gravy beef, coarsely chopped

    200g massaman curry paste

    250ml coconut milk

    250ml chicken stock

    2 cinnamon sticks

    2 dried bay leaves

    600g coarsely chopped

    70g roasted unsalted peanuts

    2 tbsp brown sugar

    1 tbsp fish sauce

    ⅓ cup lightly packed fresh coriander leaves

    1 lime, cut into wedges


  • Heat half the oil in a large frying pan over medium heat; cook onion, stirring, for 10 mins or until browned lightly.

    Remove from the pan and keep aside.

    Heat remaining oil in same pan over high heat; cook beef, in batches, until browned.

    Add paste; cook, stirring, 1 minute or until fragrant.

    Transfer mixture to heavy-bottomed saucepan.

    Add coconut milk, stock, cinnamon, bay leaves, potato and nuts to the pan.

    Cook, covered, on low until beef is tender, about 2 hours.

    Stir in sugar and sauce.

    Serve curry topped with coriander; accompany with lime wedges.