Lucky Recipes

Non-Mexican

Beef Skirt Massaman Curry


  • Cooking Time: 2 hrs 30 mins
  • Difficulty: Medium
  • Serves: 4 (or 2 with leftovers)
Beef Skirt Massaman Curry

Ingredients

• 1KG beef skirt, cut into 3cm pieces

• 2 x 400ml cans coconut milk

• 350 ml beef stock

• 100ml beef stock (to add during second phase of curry)

• 5 x cardamom pods (bruised)

• Quarter teaspoon ground clove

• 2 x star anise

• 1 tablespoon grated palm sugar

• 1 teaspoon Lucky Taco habanero hot sauce

• 2 tablespoons fish sauce

• 3 tablespoons tamarind concentrate

• 2 tablespoons massaman curry paste (below)

• 4 white onions (roughly chopped)

• 2 sweet potatoes (roughly chopped)

• Quarter cup unsalted peanuts (roughly chopped)

• 2 spring onions or coriander root (sliced thinly for garnish)

MASSAMAN CURRY PASTE - YOU WILL NEED

• 20 x long red dried chillies

• 1 teaspoon ground coriander

• 2 teaspoons ground cumin

• 2 teaspoons ground cinnamon

• Half teaspoon ground cardamom

• Half teaspoon ground clove

• 5 large cloves garlic (quartered)

• 1 large onion (roughly chopped)

• 2 sticks fresh lemongrass (sliced thinly)

• 3 fresh kaffir lime leaves (sliced thinly)

• 1 tablespoon roughly chopped ginger

• 2 teaspoons shrimp paste

• 1 tablespoon peanut oil

Method

METHOD FOR THE MASSAMAN PASTE:

• Pre-heat oven to 180ºc.

• Place chillies in small heat-proof jug.

• Cover chillies in boiling water.

• Stand for 15 mins. Then drain.

• Meanwhile combine ground coriander, cumin, cinnamon, cardamom & clove in a small frying pan and dry fry the spices until aromatic.

• Place chillies and fried spices in a baking dish with remaining ingredients.

• Roast un-covered for 15 minutes.

• Blend or process roasted curry paste - or crush by hand using a mortar & pestle.

• This is perfect for freezing. So divide the paste into portions of 2 x tablespoons and freeze in small plastic food bags.

METHOD FOR THE CURRY:

• Place beef skirt, half the coconut milk, 350ml stock, cardamom, clove, star anise, sugar, fish sauce, hot sauce & tamarind in a large saucepan (with fitted lid).

• Bring to the boil and then reduce to a simmer. Place lid half on / half off the pan (so it doesn’t evaporate too much).

• Cook for approx 1 hour (or until beef skirt is tender).

• Once beef is tender. Pick out the cardamon pods and star anise and discard.

• In a separate small frying pan, dry fry the curry paste until aromatic.

• Then add this to the curry mixture and stir through.

• Add the remaining coconut milk & beef stock. Bring to the boil.

• Stir for about a minute until mixture is really smooth. Should be smelling AMAZING!

• Add onions and sweet potato. Stir.

• Cook uncovered for about 30 mins (until veggies are tender) and all the flavours have combined.

• TASTE TASTE TASTE! Add any additional seasoning / heat if necessary!

• Place in one big serving bowl (or divide into how many people you’re feeding) and sprinkle chopped peanuts & spring onions / coriander root.

• Serve with fluffy white rice.

• BEST CURRY EVER!!!!

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