I had the lovely Phil over for dinner and Doctor Who last night (Sylvester McCoy Sword and Sorcery Epic Battlefield, for those who are interested!) and so I cobbled together this little recipe. I was experimenting and the end result turned out quite well, if I do say so myself. (although, to be fair, Phil did say so too!) My starting point was to use up some of the excess of salted peanuts that we have left after our Eurovision party. Online searches for ‘… and peanut curry’ recipes (thank god that the BBC recipe collection is still there for the time being.) turned up quite a few massaman curry results, and, as I have some massaman curry paste in the fridge, it seemed like a good choice.
Phil likes things quite spicy. I like some spice but not too much, so regular checking and adjusting accordingly is the order of the day. I always make about 350ml of stock, despite only using 250, so I’ve got extra to add if required to dilute the spice a bit! The amounts listed here were just right for us – spicy enough for Phil’s palate but not so spicy that I was reduced to hiccups and heartburn for the rest of the evening!
The version I’ll list here served two (with a bit left over) but you can easily scale it up.
3 tablespoons of olive oil
400-450g of beef, cut into thin strips
2 medium red onions, peeled and thickly sliced
6 new potatoes, cut in half (the new potatoes I used were really quite small – use as many as you see fit. If they’re too large you may want to cut them into quarters.)
1 leek, thickly sliced
A handful of mangetout
1 red pepper, de-seeded and thickly sliced
1-2 tomatoes, cored and chopped
2-3 garlic cloves, peeled and thinly sliced
1 red chilli, de-seeded and sliced
1 lemongrasss stalk, finely chopped
1 2cm piece of ginger, peeled and finely chopped
2-3 teaspoons of massaman curry paste (or to taste – adjust the seasoning during cooking)
440ml of coconut milk
200-250ml of chicken stock
1 tablespoon of tomato pureé
Juice of 1 lime
A good handful of salted peanuts, roughly chopped
1 -2 tablespoons of chopped, fresh coriander
Sea salt and freshly ground black pepper
In a large saucepan heat 2 tablespoons of the oil.
Cook the strips of beef until browned all over and then remove from the pan and set aside.
Pour away half of the oil in the pan and then add the remaining tablespoon.
Fry the garlic, lemongrass, chilli and ginger for a minute or so over a medium heat. Then add the onion and leek, and cook for 3-4 minutes.
Add the massaman curry paste and stir well to combine. Return the meat to the pan and stir well so that the meat is well coated in the paste.
Add the liquid – first the stock and then the coconut milk. Stir well.
Bring to the boil and then reduce to a simmer, cover and cook for half an hour. (Check regularly to make sure that the liquid isn’t reducing too much. The end result should be fairly liquidy – not too dry, but not a soup either!)
After half an hour, add the chopped tomato, tomato pureé, potatoes, lime juice and red pepper slices.
Check both the seasoning and the spiciness and, depending upon how you like it, adjust either or both accordingly.
Stir well and simmer for a further 15 minutes or so.
After 15 minutes add the mangetout and chopped peanuts and stir in the chopped coriander.
Cook for a further 15 minutes and then serve with boiled basmati rice.
Delicious! (not the best photo, but seeing as I nearly forgot, you’re lucky that there’s one at all!)