Sunday, September 18, 2011

Massaman Beef Curry

When it comes to cuisines I have to say Noel and I enjoy most aspects of Asian inspired cuisine ranking Chinese, Thai and Indian up the top of the list. We both love cooking with all the ingredients associated with those styles of cooking and just the aroma that some dishes give before eating is enough to send our tastebuds into a frenzy.

Massaman Beef Curry does exactly that. It's one of the dishes we always order when at a Thai restaurant even the kids enjoy the mildness of it. I loved the smell of this curry cooking with its pungent flavoursome smell of garlic, lemongrass, ginger and chilli laced with kaffir lime leaves. Not to mention how we devoured it once we sat down to eat. 

This version we used a pre brought jar of massaman curry paste and of course with replacing the thick coconut cream with lighter version it reduced the fat making it fit perfectly within the Weight Watchers ProPoints plan.

Funnily enough this Thai curry originated in India although made from natural Thai herbs and spices so that might explain why Noel and I have a little crush on it.

Massaman Beef Curry
(recipe sourced from WW Magazine September 2011)

Serves: 4
ProPoints per Serves: 11

2 teaspoons peanut oil
600 grams lean beef, cut into 3cm cubes
cooking spray
6 eschallots, thinly sliced
2 tablespoons Massaman Curry Paste
2 kaffir lime leaves, shredded
3 large carrots, thickly sliced
2 cups beef stock
3/4 cup light coconut cream
1 1/2 tablespoons fish sauce
1/4 cup fresh coriander leaves
2 cups steamed jasmine rice
1 lime, cut into wedges, to serve

Heat peanut oil in a large heavy based saucepan over medium-high heat. Cook beef, in batches, for 2 - 3 minutes or until browned, then transfer to a plate and set aside.

Lightly spray same pan with cooking spray. Add eschallots and cook, stirring for 5 minutes or until browned. Add curry paste and lime leaves and cook, stirring, for 1 minute or until fragrant.

Return beef to pan, add carrots and stock and bring to the boil. Reduce heat and simmer, covered, for 1 1/2 hours or until beef is tender.

Add coconut cream and fish sauce and simmer, uncovered, for 30 minutes or until thickened slightly.

Serve Massaman Curry with fresh coriander sprinked on top with a bowl of steamed jasmine rice and lime wedges on the the side.

(Click here for a printable version of this recipe)

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