Recipe: Thai beef massaman curry with jasmine rice
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Devised by Alix Carwood quarter-finalist in 2008
What you'll need
500g (1lb 2oz) lean rump steak, cut into |bite-sized chunks
10 cardamom pods
3 tbsp vegetable oil
400ml can coconut milk
2 tbsp nam pla (Thai fish sauce)
175ml (6fl oz) beef stock
60g (2oz) unsalted peanuts, skinned
1 large Maris Piper potato, peeled and cut into chunks
1.5cm piece fresh root ginger
1-2 tbsp palm sugar
1-2 tbsp tamarind paste
For the curry paste
1 red chilli
1 stalk of lemongrass
1 cinnamon stick
10 cardamom pods
3 garlic cloves
Large handful of coriander
3 tbsp olive oil
300g jasmine rice
Unsalted peanuts, skinned
Coriander leaves, to garnish
To make the curry paste, put all the ingredients in a food processor with a little olive oil and blend until they form a paste.
For the beef curry, put the cloves and cardamom in a frying pan and dry fry to release the fragrance. Remove and set aside.
Put a little of the vegetable oil in the pan and fry 5 tbsp of the curry paste over a medium heat for five minutes, until the fragrance is released. Add the beef and fry until browned. Then add the remaining ingredients to the pan and bring to the boil. Reduce to a simmer and cook for about 45 minutes until the beef is tender and the sauce is reduced.
Bring a pan of water to the boil. Add a pinch of salt and the jasmine rice. Reduce the heat and leave to simmer for about 10 minutes until the rice is cooked through.
Serve the curry in a bowl, sprinkled with peanuts, with the jasmine rice to one side, garnished with coriander.