Description
Tender chunks of beef are slow-simmered in a rich and aromatic Massaman curry sauce with ginger, garlic, and cinnamon. A deeply flavorful Thai curry that’s perfect over a bed of jasmine rice.
Ingredients
Units
Scale
- 2 tablespoons (30ml) oil
- 3 medium onions (sliced)
- 1 tablespoon (15ml) grated ginger
- 3 garlic cloves (crushed)
- 1 cinnamon stick
- 2 tablespoons (30ml) curry paste
- 2 pounds (0.91kg) blade or skirt steak (cut into small chunks)
- 1/2 cup (118ml) beef stock
- 1 tablespoon (15ml) tamarind water
- 1 teaspoon (5ml) sugar
- 1/2 teaspoon (2.5ml) salt
Instructions
- Heat the oil in a large pan, add the onions, ginger, garlic, and cinnamon stick, and stir over a low heat until the onion is soft.
- Add the curry paste and meat, stirring to ensure the meat is well coated.
- Add the stock, tamarind water, sugar, and salt, then cover and cook over a low heat for 1 hour or until the meat is tender.
- Remove the cinnamon stick before serving.
- Serve with noodles or rice.
- Prep Time: 120 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Thai