Matt Sinclair’s Massaman Curry

By MiNDFOOD

Matt Sinclair’s Massaman Curry
MasterChef Alumni and owner of Sum Yung Guys, Matt Sinclair has partnered with Australian Beef and is sharing his very own winter warmer – a robust and flavoursome Massaman Beef curry.

“This recipe is perfect for batch cooking. Enjoy your meal hot and fresh from the oven then put the rest in the freezer. The key to this dish is a few tablespoons of palm sugar for caramelisation. Serve with fresh, crunchy green beans, broccolini and steamed rice.” – Matt Sinclair.

Matt Sinclair’s Massaman Curry. Courtesy of Australian Lamb.

1.5kg chuck steak cubed

3 tbsp vegetable oil (any neutral oil)

2 tins of Massaman curry paste

500g potatoes cubed

500ml coconut cream (reserve 2 tbsp for garnish)

500ml water or stock

80g whole lightly roasted peanuts (plus extra for garnish)

20g crispy shallots (plus extra for garnish) 3 tbsp palm sugar

3 tbsp fish sauce

2 tbsp tamarind puree

Salt

Coriander

500g mixed greens (such as broccolini and beans)

Steamed rice

Matt Sinclair’s Massaman Curry Method

  1. Pre heat oven to 160c.
  2. Place a large heavy based saucepan on a medium high heat. Once hot, add oil and fry off curry paste for 6-8 minutes until lightly caramelised and smelling sweet.
  3. Add beef and coat in the curry paste. Continue to fry off and seal the beef for a further 5-6 minutes.
  4. Sprinkle in palm sugar and cook for approximately 3-5 minutes to caramelise and deepen in colour.
  5. Once it has reached a deep red colour, add in fish sauce, tamarind, coconut cream, water, peanuts, shallots and a big pinch of salt.
  6. Add the potatoes and let it submerge into the liquid.
  7. Stir all ingredients together, bring to a simmer. Once simmering, place lid on and put in the oven at 160c for approximately 3 hours.
  8. After 3 hours, check tenderness of Beef – you should be able to cut with a spoon. Taste and adjust seasoning to suit. The taste should be mild spicy with a sweet, sour, salty balance.

Tips:

  • Use a pot or microwave to steam greens, season with salt.
  • Garnish curry with coconut cream, shallot, peanuts and fresh coriander.
  • Serve with steamed rice.
Matt Sinclair’s Massaman Curry. Courtesy of Australian Lamb.

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