Beef Massaman Curry

Category, CuisineDifficultyIntermediate
Yields1 Serving
Prep Time10 minsCook Time2 hrs 15 minsTotal Time2 hrs 25 mins
 Olive oil
 1 kg kilogram blade steak, cut into 3-4cm chunks
 Salt
 Freshly ground black pepper
 ¾ cup cup unsalted peanuts
 5 ½ cans (600ml) coconut cream
 6 tbsp tablespoons massaman curry paste
 500 g grams potatoes, peeled, cut into 2-3 cm chunks
 125 ml millilitres water
 2 medium onions, cut into thin wedges
 6 kaffir lime leaves
 5 ½ cinnamon sticks
 5 ½ tbsp tablespoon tamarind paste
 5 ½ tbsp tablespoon palm or coconut sugar
 5 ½ tbsp tablespoon fish sauce
1

Set up your Q for direct cooking. Place the casserole dish (without lid) at the back centre of the Q and preheat on high for 10 minutes.

2

Lightly oil the beef and season with salt and pepper.

3

Once the Q is preheated, leave the heat setting on high. Add the peanuts to the casserole dish and roast for 3 to 4 minutes. At the same time, add the beef to the grill and cook for 3 to 4 minutes a side, 6 to 8 minutes in total. When you are turning the beef, remove the casserole dish from the Q and pour the peanuts into a small bowl. Return the casserole dish to the Q and add the coconut cream and the massaman paste. Fry for 2 minutes, then add the beef from the grill to the casserole and stir thoroughly to coat the beef.

4

Remove the casserole dish from the Q. Turn the Q to the roast setting and add a convection tray and trivet using tongs and/or heatproof gloves. Place the casserole dish on the trivet, add half the peanuts, the remaining coconut cream, potatoes, water, onion, lime leaves, cinnamon, tamarind paste, sugar, and fish sauce and mix through. Place the lid on the casserole dish (turning the vent control to steam). Cook for 1 hour.

5

Remove the lid from the casserole dish and continue to cook until the beef is tender, about 1 hour more, stirring occasionally.

6

When fully cooked remove the casserole dish from the Q, sprinkle the remaining peanuts over the top and serve.

Ingredients

 Olive oil
 1 kg kilogram blade steak, cut into 3-4cm chunks
 Salt
 Freshly ground black pepper
 ¾ cup cup unsalted peanuts
 5 ½ cans (600ml) coconut cream
 6 tbsp tablespoons massaman curry paste
 500 g grams potatoes, peeled, cut into 2-3 cm chunks
 125 ml millilitres water
 2 medium onions, cut into thin wedges
 6 kaffir lime leaves
 5 ½ cinnamon sticks
 5 ½ tbsp tablespoon tamarind paste
 5 ½ tbsp tablespoon palm or coconut sugar
 5 ½ tbsp tablespoon fish sauce

Directions

1

Set up your Q for direct cooking. Place the casserole dish (without lid) at the back centre of the Q and preheat on high for 10 minutes.

2

Lightly oil the beef and season with salt and pepper.

3

Once the Q is preheated, leave the heat setting on high. Add the peanuts to the casserole dish and roast for 3 to 4 minutes. At the same time, add the beef to the grill and cook for 3 to 4 minutes a side, 6 to 8 minutes in total. When you are turning the beef, remove the casserole dish from the Q and pour the peanuts into a small bowl. Return the casserole dish to the Q and add the coconut cream and the massaman paste. Fry for 2 minutes, then add the beef from the grill to the casserole and stir thoroughly to coat the beef.

4

Remove the casserole dish from the Q. Turn the Q to the roast setting and add a convection tray and trivet using tongs and/or heatproof gloves. Place the casserole dish on the trivet, add half the peanuts, the remaining coconut cream, potatoes, water, onion, lime leaves, cinnamon, tamarind paste, sugar, and fish sauce and mix through. Place the lid on the casserole dish (turning the vent control to steam). Cook for 1 hour.

5

Remove the lid from the casserole dish and continue to cook until the beef is tender, about 1 hour more, stirring occasionally.

6

When fully cooked remove the casserole dish from the Q, sprinkle the remaining peanuts over the top and serve.

Beef Massaman Curry
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