Beef brisket massaman curry
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 1kg beef brisket
- 400g tin coconut milk
- 10cm piece cassia bark
- 3 star anise
- 5 cloves garlic
- a thumb-sized piece gingersliced
- 5 dried red chillies
- 160ml coconut cream
- 1 tomatograted
- 40g peanutsroasted
- 2 lime leavestorn
- 1 tbsp fish sauce
- 1/2 limejuiced
- roasted shallots(see cook's notes)
- cooked basmati rice, crispy shallots and fried curry leavesto serve
CURRY PASTE
- 6 cloves
- 3 cardamom
- 4 bay leaves
- 3 star anise
- 2 cloves garlic
- a large thumb-sized piece gingerroughly chopped
- 100g shallotsroughly chopped
- 3 stalks lemongrasschopped
- 3 lime leavesshredded
- 20g peanutsroasted
- 15g desiccated coconuttoasted
Nutrition: per serving
- kcal649
- fat52.3g
- saturates30.3g
- carbs7.2g
- sugars4g
- fibre1.8g
- protein36.5g
- salt0.8g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Put the brisket into a roasting tray with the coconut milk, cassia bark, star anise, garlic, ginger and dried chillies, cover tightly with foil and cook for 3½ hours until the meat is tender. Remove and chop into pieces.
step 2
To make the curry paste, add all of the dry herbs and spices to a spice grinder, or use a pestle and mortar, and grind to a powder. Add this, and the remaining ingredients, to a food processor and blend until smooth.
step 3
Gently fry the coconut cream in a frying pan until the oil separates. Add 6 tbsp of the curry paste and fry until fragrant. Add the tomato, 300ml of water, the peanuts and kaffir lime leaves, and simmer for 20 minutes. Season with fish sauce and lime juice. Add the beef, any sticky bits from the roasting tray and the roasted shallots to the curry, and heat through.
step 4
Serve with rice, crispy shallots and fried curry leaves.
