Name: Massaman beef and pineapple curry
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 1/3 cup massaman curry paste; 1 kilogram trimmed, beef bolar blade, cut into large chunks; 400 millilitre coconut milk; 1 cup water or beef stock; 4 peeled, halved desiree potatoes; 1/2 pineapple, peeled, cored, cut into chunks; 6 whole eschalots, peeled; 6 cardamom pods; 1 cinnamon stick; 2 centimetre piece, peeled, sliced ginger; 100 gram trimmed green beans; 1 tablespoon fish sauce; 1 tablespoon tamarind puree; kaffir lime leaves, to serve (optional); peanuts, to serve (optional)

Massaman beef and pineapple curry

This slow-cooked beef curry is a perennial favourite in Thai restaurants. When you cook it at home, it may take a while but the aroma and melt-in-the-mouth flavour makes the time spent worthwhile.

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Serves 4

Prep

20M

Cook

1H 50M

Total

2H 10M

Ingredients

2 tablespoon vegetable oil

1/3 cup massaman curry paste

1 kilogram trimmed, beef bolar blade, cut into large chunks

400 millilitre coconut milk

1 cup water or beef stock

4 peeled, halved desiree potatoes

1/2 pineapple, peeled, cored, cut into chunks

6 whole eschalots, peeled

6 cardamom pods

1 cinnamon stick

2 centimetre piece, peeled, sliced ginger

100 gram trimmed green beans

1 tablespoon fish sauce

1 tablespoon tamarind puree

kaffir lime leaves, to serve (optional)

peanuts, to serve (optional)

Method

1.In a large, heavy-based saucepan, heat oil on medium. Add curry paste and cook, stirring, 1-2 minutes or until fragrant.

2.Increase heat to high. Add beef and cook, stirring, 4-5 minutes, until browned.

3.Stir in coconut milk, water, potatoes, pineapple, eschalots, spices and ginger. Simmer gently, partially covered, 1 3/4 hours, until beef is very tender.

4.Add beans and cook 1-2 minutes, until bright green. Stir fish sauce and tamarind through. Serve sprinkled with sliced lime leaves and nuts.

Try trimmed chuck, skirt or topside steak.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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