CURRY IT AWAY!

You’ll curry favour – and also flavour – with this delicious recipe to slow cook your way to your favourite Thai dish

MASSAMAN IS THE CROWDPLEASER OF CURRIES – THE BEEF IS MELTINGLY SOFT AND THE SAUCE IS SO CREAMY!

MASSAMAN BEEF WITH THAI-STYLE GREMOLATA

Preparation time 20 mins Cooking time 3 hours 20 mins Serves 6

1/4 cup vegetable oil

2 brown onions, cut into thin wedges

1.5kg chuck steak, coarsely chopped

195g jar massaman curry paste 400ml can coconut milk

2 cups chicken stock

2 sticks cinnamon

2 dried bay leaves

8 baby potatoes, whole

1/2 cup roasted unsalted peanuts 1 Tbsp brown sugar

1 Tbsp fish sauce Steamed rice and roti, to serve

THAI-STYLE GREMOLATA

1 long red chilli, seeds removed,

finely chopped

1 bunch coriander, stems and leaves finely chopped, plus extra sprigs, to serve

1 Tbsp fried shallots

1/4 cup roasted peanuts, finely chopped Finely grated zest of 1 lime

STEP 1 Preheat oven to 140°C fan-forced (160°C conventional). Heat half of the oil in a large flameproof casserole dish on medium. Cook onion, stirring, for 6-7 minutes, or until lightly browned. Remove onion from pan.

STEP 2 Heat remaining oil in same pan and cook beef in batches, until browned. Return all beef to pan, add curry paste and cook, stirring, for 1 minute. Return onion to pan, add milk, stock, cinnamon, bay leaves, potatoes and peanuts. Cover and bake for 21/2-3 hours, or until beef and potatoes are tender. Stir in sugar and fish sauce. Remove bay and cinnamon.

STEP 3 To make the gremolata, combine all ingredients in a small bowl just before serving.

STEP 4 Top steamed rice with beef curry, drizzle over gremolata, garnish with extra coriander and serve with roti.

Traditional Italian gremolata (green sauce) gets a tasty Thai twist with shallots, lime, chilli, peanuts and coriander to add fresh zing and crunch to the meat and potatoes.