Belfast Telegraph

Home Life Recipes

Recipe: Thai beef massaman curry with jasmine rice

Bring a touch of MasterChef to your kitchen with these brilliant contestants’ creations.

Devised by Alix Carwood quarter-finalist in 2008

What you'll need

500g (1lb 2oz) lean rump steak, cut into |bite-sized chunks

5 cloves

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

1cm galangal

5 cloves

1 cinnamon stick

10 cardamom pods

3 garlic cloves

3 shallots

Large handful of coriander

3 tbsp olive oil

To serve

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.

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