Recipe

Beef massaman curry with coconut sambal

Aug 31, 2011 2:00pm
  • 5 mins preparation
  • 1 hr 30 mins cooking
  • Serves 2
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Ingredients

Coconut sambal
  • 1 tablespoon shredded coconut, toasted
  • 1 tablespoon dry-roasted peanuts, chopped
  • 1/4 cup coriander leaves, torn
Beef massaman curry
  • 1 tablespoon vegetable or peanut oil
  • 1 brown onion, chopped
  • 1/4 cup bought massaman curry paste
  • 300 gram gravy beef, cut into 3cm pieces
  • 165 millilitre can coconut milk
  • 1 potato, chopped
  • 1 carrot, thickly sliced diagonally
  • 200 gram packet shelf-fresh hokkien noodles

Method

Beef massaman curry with coconut sambal
  • 1
    To make the coconut sambal, combine all ingredients in a bowl.
  • 2
    Heat oil in a saucepan over moderate heat. Add onion; cook and stir for 3 minutes or until soft. Add curry paste; cook and stir for 1 minute or until fragrant.
  • 3
    Add beef; cook and stir for 5 minutes or until browned. Stir in coconut milk and 165ml water; cover. Simmer, stirring occasionally, for 1 hour or until beef is tender.
  • 4
    Add potato and carrot. Reduce heat to low; cover. Simmer gently, stirring occasionally, for 20 minutes or until vegetables are soft.
  • 5
    Soak noodles in boiling water in a heatproof bowl for 3 minutes; stir to separate strands. Drain. Sprinkle coconut sambal over curry. Serve with noodles.

Notes

Use kumara (orange sweet potato) or canned, rinsed chickpeas instead of potato. After adding coconut milk to the pan, fill the empty can with water for easy measuring. Make ahead: Cook a day ahead. Cover, then refrigerate.

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