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Masaman Curry Beef
Yield: Makes 6 servings
Ingredients:
Masaman Curry Paste (recipe) or jarred Masaman curry paste to taste
4
tablespoons vegetable oil, divided
1
medium onion, cut into strips
1-1/2
pounds boneless beef chuck, cut into 1-inch cubes or beef for stew
2
cans (about 14 ounces each) unsweetened coconut milk
3
tablespoons fish sauce
2
pounds boiling potatoes
1
large red bell pepper, cut into strips
1/2
cup roasted peanuts, chopped
2
tablespoons lime juice
1/4
cup slivered fresh basil leaves or chopped fresh cilantro
Hot cooked rice or noodles
Preparation:
1.
Prepare Masaman Curry Paste; set aside.
2.
Peel potatoes and cut into 1-1/2-inch pieces. Place in bowl with cold water to cover; set aside.
3.
Heat 1 tablespoon oil in wok or large skillet over medium-high heat. Add onion; stir-fry 6 to 8 minutes or until golden. Transfer onion to bowl with slotted spoon.
4.
Add 1 tablespoon oil to wok. Increase heat to high. Add half the beef; stir-fry 2 to 3 minutes until browned on all sides.
5.
Transfer beef to another bowl; set aside. Repeat with remaining beef, adding 1 tablespoon oil to prevent sticking if necessary.
6.
Reduce heat to medium. Add remaining 1 tablespoon oil and curry paste to wok; cook and stir 1 to 2 minutes or until very fragrant. Add coconut milk and fish sauce; stir to scrape bits of cooked meat and spices from bottom of wok.
7.
Return beef to wok. Increase heat to high and bring to a boil. Reduce heat to low; cover and simmer 45 minutes.
8.
Add potatoes and return onion to wok. Cook 20 to 30 minutes more or until meat and potatoes are fork-tender. Stir in bell pepper; cook until heated through.
9.
Stir in peanuts and lime juice; sprinkle with basil. Serve with rice or noodles.
This recipe appears in:
Asian
