Thai beef massaman curry served with jasmine rice 🍛

Who doesn’t like a some Thai curry huh? Specially with this falling apart beef chunks.

I guarantee to you that this recipe will definitely get your taste buds going with it’s fragrant, savoury and authentic flavours. It is very rich beef dish with all the exotic flavours of Thailand.

Remember if you do not like it with beef it can be swapped for any kind of meat – chicken, lamb or even seafood

Follow the recipe below to see the method

Ingredients (serves 2) :-

• Rump steak, cut into bite- sized chunks
• 5 cloves
• 10 cardamom pods
• 200ml can coconut milk
• 2 teaspoons Thai fish sauce
• 175 ml beef stock
• Handful peanuts
• 2 medium size potatoes
• Small piece of fresh ginger
• 2 teaspoons tamarind paste

For the curry pate ( you’ll need a blender) :-

• 1 red chilli
• 5 cloves
• 1 stalk of lemongrass
• 1 cinnamon stick
• 10 cardamom pods
• 4 garlic gloves
• 2 shallots
• Handful of coriander
• Olive oil (splash)

Method :-

• To make a curry paste, put all the ingredients into a blender and blend until nice and smooth, doesn’t need to be very paste looking like just so it all mix together

• For the meat, heat up cloves and cardamom in the pan until it realise the flavours, take off and put aside.
• In the same pan put the olive oil, and fry the curry paste, add the beef chunks and fry until the beef brown, around 5 minutes.
• Add the rest of the ingredients and shimmer for 40 minutes, stirring occasionally so it doesn’t burn.
• Serve with jasmine rice, topped with extra peanuts and coriander