Massaman Beef Curry
Our new Thai takeaway makes an awesome massaman curry which inspired me to try making my own. After looking at a few recipes online, I adapted the curry paste from the Healthy Chef and used a similar approach to the beef rendang recipe to cook the meat and vegetables.
Serves 4
Ingredients
1 large onion, peeled and quartered
600g chuck steak, diced into 4cm pieces
140g coconut milk
200g water
2tbsp Thermomix vegetable stock concentrate
400g sweet potato, cut into 3.5-4cm pieces
100g sweet potato, cut into 1cm pieces
10-20g lime juice
Salt and pepper, to season
2 carrots, peeled and cut into 2cm pieces
2 cups frozen peas
Curry Paste
1/2 tsp dry chilli flakes
6 cloves garlic, peeled
1 shallot, peeled and halved
1 stalk lemongrass, white part only – cut into 2cm pieces
2 tsp ground cardamom
25g light olive oil
2 cloves
Instructions
1. Put all of the curry paste ingredients into the Thermomix bowl and grind together with the measuring cup (MC) on for 5 seconds/Speed 7
2. Scrape down the sides of the bowl, put onion into the Thermomix bowl and chop with the MC on for 4 seconds/Speed 6
3. Scrape down the sides of the bowl and cook with the MC off for 5 minutes/Varoma/Speed 1
4. Add beef and cook with the MC off for 10 minutes/Varoma/Reverse/Speed soft
5. Add coconut milk, water and stock into the Thermomix bowl and cook with the MC off for 40 minutes/100C/Reverse/Speed soft
6. Add 10g lime juice, salt, pepper and sweet potato, mix with the spatula and taste to check flavour; add more seasoning if required
7. Replace the Thermomix lid, put carrots and peas into the Varoma bowl, assemble the Varoma on the Thermomix and cook for 20 minutes/Varoma/Reverse/Speed soft
Serving Suggestions
1. Serve with steamed rice
[updated: July 12, 2015]
if we have to eat 
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