- TCC premium coconut milk
- 1/2 a jar of valcum massaman paste.
- 500g of chuck beef cut into large cubes
- 1/2 cup of fresh pineapple, blended to a pulp
- 1 cup of crushed peanuts
- 3 potatoes pealed and cut
- 2 carrots pealed and cut
- 1 red onion diced
- 4 bulbs of garlic crushed
- 1tbs of valcom lemongrass
- 1tspn of galangal/sand ginger
- 4 Bay leaves
- 1 tspn of tamarind paste
- 1 tbsp of fish sauce
- 1 tbsp of sugar
- 1 cinnamon stick
- 1 star annis
- 500ml of Beef stock low salt
- Fresh pineapple has a natural enzyme called bromelain which breaks down protein.
- Take the chuck beef cubes and marinate in the pineapple pulp for no longer than 10 minutes.
- Rinse the marinade off the meat and place inside a large pot with 500ml of beef stock and the bay leaves.
- Simmer on low for up to 1h until tender and easy to pull apart.
- While the beef is cooking, take a second med-large pot and fry the red onion, garlic, ginger and lemongrass in oil until crispy and sticking to the bottom of the pan.
- Add half a cup of water and rub the bottom of the pan to lift the caramelized onion from the bottom of the pan. Add half a jar of Valcom massaman curry paste and continue to fry the paste until it dries out and starts to separate.
- Next add TCC premium coconut milk, the star anise and cinnamon stick and bring to a simmer. Add the potatoes and carrot simmer for 20-30minutes until the potatoes are knife tender.
- Once the beef is tender, drain out the stock and add the beef and bay leaves to the curry sauce along with the peanuts.
- Finally add the salty fish sauce, sour tamarind, sweet palm sugar. Taste the curry before adding each ingredient if the curry needs more heat, add more Chilli.
- Garnish with dried spring onions or fresh coriander.
- *Note the pineapple needs to be fresh or frozen, canned pineapple is heat-treated which breaks down the bromelain used to tenderize the beef.
Brands and product used
- TCC - Coconut Milk
- Valcom - Lemon Grass
- Kewpie - Caesar Salad Dressing