A blend of spices for making an authentic tasting Massaman curry.

MASSAMAN BEEF CURRY

Ingredients:

600 g chuck steak trimmed and cubed
2 tbsp peanut oil
2 tbsp Herbie’s Spices Massaman Curry Powder
2 tbsp coconut cream
1 Herbie’s Candle Nut
1 large potato, peeled and cubed
250ml (1 cup) coconut milk
250ml (1 cup) chicken stock
2 tbsp Herbie’s Gula Melaka or brown sugar
65g (1/2 cup) roasted unsalted peanuts
1 tsp salt

Instructions:

1. Finely grate candle nut and brown gently in a dry pan; set aside.
2. Heat oil, add beef cubes and seal on all sides – remove to plate.
3. Add coconut cream and curry powder to pan, heat one minute.
4. Add beef with juices, candle nut, potato, coconut milk, stock, gula melaka and peanuts, and simmer, covered, for 90 minutes.
5. Remove lid and continue to simmer another 30 minutes until meat is tender and sauce is fairly thick.

Heat Level: 3/10

Ingredients: coriander seed, cumin, fennel, turmeric, paprika, ginger, chilli, galangal, cassia, star anise, cardamom