The delicious AVOCA beef Massaman curry is the ultimate fakeaway!
If you're trying to be a little healthier this year, this recipe is sure to help you ditch the takeaways and make your own version at home.
- 700g/24.6oz great quality Irish top side of beef, diced
- 3 tablespoons Massaman curry paste
- 10 green cardamom seeds
- 2 cinnamon sticks
- 3 star anise
- 2 large brown onions, diced
- 2 small cans (5.6 fl oz.) coconut milk
- 130g/1 cup water
- 2 ½ tablespoons fish sauce or to taste
- 5 new potatoes, peeled and halved
- 1/2 tablespoon tamarind paste (you can find this in Asian grocers)
- 2 tablespoons palm sugar or brown sugar
- 4 tablespoons unsalted roasted peanuts
- 2 tablespoons sunflower oil or any neutral tasting oil
- Small bunch of fresh coriander, chopped
- Fresh lime wedges to serve
- Marinate the beef in one tablespoon of oil and the Massaman curry paste. Stir well and set aside.
- In a large pot, heat the remaining oil over a medium heat. Stir-fry the cardamom, cinnamon and star anise for one minute, until fragrant. Add the onions and sauté until golden brown.
- Add the beef and brown for 1-2 minutes. Stir to mix well with the spices.
- Add one can of coconut milk, 2 tablespoons of fish sauce and 1/2 to 1 cup of water until the beef is just covered by the liquid. Stir well and bring to the boil. Once boiling, turn the heat down very low and cover. Gently simmer for 1 hour.
- Add the remaining can of coconut milk, potatoes, and peanuts and stir well. Taste and add a little more fish sauce if necessary. You want this curry to have a balanced flavour between sweet, salty and sour.
- Turn the heat up to medium-low, cover and cook for another 30 minutes or until potatoes are tender.
- Once the potatoes are cooked, remove the curry from the heat. Stir in the palm sugar, tamarind juice and fresh coriander. Stir well and serve the curry with steamed rice, fresh lime wedges and chopped fresh chilli if you like it spicy!