Easy Beef Massaman Curry
The sun shines a lot more on Nelson, home of Pic's Peanut Butter and Oil, than the rest of New Zealand. When the cold weather does hit, this curry by local restaurant Hopgood's, featuring Pic's, is the perfect warming dish.
60 grams unsalted peanuts
2 tablespoons Pic’s peanut butter
4 tablespoons Massaman curry paste
40 ml Pic’s peanut oil
600 grams stewing beef, (chuck steak works well)
400 grams waxy potatoes, cut into 2cm dice
1 can coconut cream
1 brown onion
3 kaffir lime leaves
1 cinnamon stick
1 tablespoon palm sugar
1 tablespoon tamarind paste
1 tablespoon Thai fish sauce
2 red chillies, deseeded and chopped
1 bunch coriander, roots left on, chopped
Heat oven to 180°C, then roast the peanuts on a baking tray for 5 minutes or until golden brown. Cool then roughly chop. Reduce oven to 160˚C.
Heat the Pic’s peanut oil in a large oven proof pan with a lid. Add the beef and brown well on all sides, then add the curry paste and sauté slowly for an extra 4 minutes.
Stir in peanut butter, the coconut cream, half a can of water, diced potatoes, onion, lime leaves, cinnamon, tamarind, palm sugar, fish sauce and half of the peanuts.
Bring to a simmer, then cover and cook slowly in the oven for about 2 hours until the beef is very tender.
Remove from the oven, sprinkle with chopped chilli, coriander and the remaining peanuts.
Serve with jasmine rice.
