Valley Massaman Beef Curry

Valley Massaman Beef Curry
Serves: 4
Preparation Time: 15 mins
Cooking Time: 90 mins

INGREDIENTS
1kg Valley Butchers Yearling Round Steak, cut into 4cm cubes
800ml coconut cream
1/4 cup Massaman curry paste
4 cardamom pods, bruised
1 cinnamon stick
1 dried bay leaf
30g ginger, shredded
300g Bellit low carb potatoes, cut into 3cm cubes
8 pickling onions, peeled
1/4 cup unsalted roasted peanuts
40ml fish sauce
40g brown sugar
Juice of 1 lemon

Steamed jasmine rice, 4 hard boiled eggs, fresh coriander leaves and lime wedges to serve.

METHOD
In a braising pot bring coconut cream to the boil, add beef and simmer, stirring occasionally,
for 1 hour or until tender.

Drain the liquid and set aside.
Add the curry paste, shredded ginger and peanuts to the beef in the braising pot. Fry over low heat, stirring regularly, until fragrant.

Add the reserved liquid to cover the beef. Add cardamom pods, cinnamon stick and bay leaf. Season with fish sauce, sugar and lemon juice, stir and bring to the boil.

Add cubed potatoes and onions and simmer uncovered until potatoes are cooked.

The curry should taste sweet, sour and salty.

Serve with steamed rice and hard boiled eggs.

Garnish with fresh coriander and lime wedges.

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