Recipe by: The Chef Photographs by: The Nutrition Guru
- 1 onion dices
- 1 clove garlic diced
- 3 tbsp olive oil
- 4 tbsp Massaman curry paste (or green/yellow/red curry paste)
- 400 grams beef diced (or chicken/pork)
- 1 tin coconut milk
- 100 ml water
- 2tbsp tomato paste
- 5 tbsp Natvia or sugar
- 3 tbsp fish sauce
- 4 tbsp tamarind pulp (available in a jar from all supermarkets in the Asian foods section)
- On medium heat, sweat the onion and garlic in a large pan until light brown.
- Add the curry paste and cook for approximately 2 minutes
- Add the beef and cook for approximately 2 minutes until beef browns
- Once the meat has browned, add the coconut milk, water, tomato paste
- Increase the heat and bring the saucepan to the boil
- Add the Natvia/sugar, fish sauce and tamarind pulp.
- Taste to determine if the balance of flavours are correct
- Drop the heat to medium and slowly simmer with the lid on for approximately half an hour until meat is tender.
- Garnish with coriander leaves
- Serve with rice, bread, potatoes, lentils, salad.
- During the last 5 minutes of cooking add beans, chopped broccoli, and frozen peas.
- Add 2 cups of chopped sweet potato when adding the meat to the pan
Bonnie Beef – A local beef farm.
When we read a story by local beef farmers ‘Bonnie Beef’ about chef’s often not wanting to use secondary cuts of meat, we contacted them and asked if we could try their product. Bonnie Beef are a family owned and operated business producing humanely cared for beef. The welfare of their animals is paramount and they travel Queensland supplying their beef at farmers markets, where you can talk directly to them about their products and all aspects of their farm, a wonderful way to get in touch with the food you are eating. Their beef is all grass fed, which really is hard to come by now. The Nutrition Guru and I always shake our head in annoyance when we read ‘grain fed angus rump’ on the menu at restaurants and how this has become such a ‘swanky’ term, with the hospitality industry obviously not recognising the link between ‘grain fed’ and the fact that animals raised on this feed are not allowed to wander on grass. You can read more about Bonnie Beef here
With the wagyu chuck steak (a secondary cut) from Bonnie Beef, I cooked a Beef bourguignon, and I am pleased to say that it was a delight.
The most amazing thing about their meat was the flavour, it was exactly what beef should taste like – beefy! It was strong, grassy and earthy
The Nutrition Guru kept saying ‘it actually tastes like beef’ which may sound like a strange expression, but let me tell you Bonnie Beef is far superior to any bland beef you all too often find in the supermarket. The Nutrition Guru even refuses now to buy supermarket or ‘cardboard beef’ as she now calls it.
Bonnie Beef has converted the both of us, and from now on we look forward to heading to see them at Noosa Farmers Market for our supply of delicious local meat. If you live in the area, be sure to have a chat with them. If you don’t, be sure to start looking around for local grass fed beef in your region.
Find our recipe for Beef Bourguignon using Bonnie Beef here- Bonnie Beef Bourguignon
The beef for this recipe was supplied by Bonnie Beef, although our views and opinions on the product are our own.
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