“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.
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
500g mixed greens (such as broccolini and beans)
Matt Sinclair’s Massaman Curry Method
- Pre heat oven to 160c.
- 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.
- Add beef and coat in the curry paste. Continue to fry off and seal the beef for a further 5-6 minutes.
- Sprinkle in palm sugar and cook for approximately 3-5 minutes to caramelise and deepen in colour.
- Once it has reached a deep red colour, add in fish sauce, tamarind, coconut cream, water, peanuts, shallots and a big pinch of salt.
- Add the potatoes and let it submerge into the liquid.
- Stir all ingredients together, bring to a simmer. Once simmering, place lid on and put in the oven at 160c for approximately 3 hours.
- 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.
- 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.