Massaman curry

Prep

0-15 mins

Total

45 MIN

Servings

4 Servings

Massaman curry


Ingredients

  • 1

    tbsp

    Sesame oil

  • 1

    Onion, chopped

  • 4

    tbsp

    Thai style massaman curry paste

  • 400

    g

    Beef stewing steak, cut into 2cm pieces

  • 400

    ml

    Can coconut milk

  • 400

    ml

    Water

  • 1/4

    cup

    Peanut butter

  • 1

    tbsp

    Brown sugar

  • 1

    tsp

    Salt

  • 1

    tbsp

    Fish sauce

  • 1

    Gregg's cinnamon quill

  • 200

    g

    Waxy potatoes, peeled and cut into 1cm cubes

  • 1 1/2

    cup

    Jasmine rice

  • 3

    cups

    Cold water

  • 1

    tsp

    Gregg's ground lemongrass

  • 1/2

    tsp

    Salt

  • -

    Lime juice

  • -

    Coriander leaves


Instructions

  1. Step 1

    Heat the sesame oil in the pressure cooker. Add the onion and saute over a medium low heat until it softens. Add the Massaman curry paste and continue cooking until it smells fragrant. Add the beef and stir to coat in the paste.

  2. Step 2

    Add coconut milk, water, peanut butter, brown sugar, salt, fish sauce and Gregg's Cinnamon Quill. Stir while bringing up to the boil. Place the pressure cooker lid on and lock. Set at high pressure.* Start timing when there is a continuous stream of steam coming from the top. Cook for 20 minutes.

  3. Step 3

    Reduce the pressure quickly according to manufacturers instructions. Remove the lid. Add the potatoes and return to the stove top. Continue cooking for a further 8-10 minutes, until the potatoes are tender. Stir in lime juice. Season to taste. Garnish with coriander leaves. Serve with the Lemongrass infused Jasmine rice and green beans or courgettes on the side.

  4. Step 4

    To make the lemongrass infused Jasmine rice, wash the rice in a sieve through running cold water. Place in a saucepan. Add the cold water, Gregg's Ground Lemongrass and salt. Cover and bring to nearly boiling. Stir. Reduce heat and simmer covered for 12 minutes. Turn off the heat and allow to stand for 10 minutes. Fluff up rice with a fork.