Beef massaman ish curry with jacket potatoes

Beef massaman ish curry with jacket potatoes

It’s the bank holiday and the weather forecast is not looking to bad. If you are anything like me, you will be planning to make the best out of this 3 days holiday. For us we are having a few people over and we are all heading down to the beach on one of the days for a spot of seaside picnic. But I know that once we get home and all the kids are tugged up in bed I am going to want something to eat. The last thing I’ll want to do is make food for everyone!
So here is the plan, I and going to make a pot of curry ready for our late night feast. There is nothing like a bit of curry late at night. I do think Indian restaurant is at its busiest when the pub just shuts. I have decided on Beef Massaman curry I felt that it was the best curry for this occasion. As it is not too hot and it is great on jacket potatoes which is how I have planned to served my curry. Yes on a jacket potatoes trust me, it will be great.

You can make this curry from the day before (it does taste better a day old) or early on that day then you do not have to worry about it. All you have to do is heat it up when you need it. Better still put it in your slow cooker if you have one then go out, see your friends have a few drinks and when your get home it would have done all the work for you. I have adapted this recipe a bit so that it will work with the jacket potatoes hits it is Massaman “ish” curry.
Happy bank holiday everyone.

To serve4 you will need:
1 kg stewing beef, cut into small chunks
6tbsp crushed peanut (you can use ready salted one just shakes all the salt of)
1can (400 ml) coconut milk
2tbsp massaman curry paste
1tbsp tamarind paste
1tbsp palm sugar or soft light brown sugar
1tsp fish sauce
200ml stock (made with one chicken stock cube) only use 100ml if you are doing it in slow cooker
1tbsp oil (any will do, I used vegetable)
4 jacket potatoes

Let’s Cook!
Heat a drop of oil in a saucepan (that has a lid). Add the curry paste and fry for 1 minute. Add in 2 tbsp of coconut milk, using the creamier (top) part of the can. Fry together for another minute. It should look like this

Curry paste
Curry paste

Add in the beef and fry until it is sealed and well-coated. Mix in the sugar and tamarind paste. Pour in the stock and the rest of the coconut milk. Give it all a good stir to make sure you scrape the paste from the bottom of the pan. Bring to the boil, then cover the pan and cook on low heat for 1 hour. Check after one hour for flavour and how tender the beef has become. Now I have not added in the fish sauce yet this is because if you are using ready salted peanut it will add the flavour in to the curry. So wait till you have add in the peanut and it has cooked to decide if you need the fish sauce or not. It is better to add then having it too salty in my book.
Continue to cook on low with the lid off for 30 more minutes then add the peanut and cook for 15 more minutes or until the meat is tender. That is the curry done. I am not going to tell you how to cook jacket potatoes but if you can pop it in the oven a few hours before you have it rather than microwaving it I would be grateful. Serve the curry on top of your jacket.

You can make this with chicken or lamb as well.
Chunks of root vegetable are great for a veggie option (and replace the fish sauce with 1/2 tsp salt)

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