Masaman Curry Beef

by the Editors of Publications International, Ltd.

Cite This!
Close 
Please copy/paste the following text to properly cite this HowStuffWorks article:

Publications International, Ltd., the Editors of.  "Masaman Curry Beef."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/masaman-curry-beef-recipe.htm>  04 December 2008.

Masaman Curry Beef Photo
Masaman Curry Beef
Yield: Makes 6 servings
See Cooking Videos
Ingredients:
Masaman Curry Paste (recipe follows) 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