Beef Massaman Curry by Chef Suree Coates, King & Thai Restaurant
Chef Suree Coates is Shropshire’s Award Winning Thai Curry Chef – Winning Curry Chef of the Year 2012 and finalist 2014. Chef Suree is self taught and is passionate about fusing local ingredients with traditional Thai methods to create her fresh, healthy dishes, served at her renowned Restaurant ‘The King & Thai’ in Broseley, near Ironbridge. Suree’s first Cook Book ‘Cook Thai’ was launched September 2013 to much acclaim and she has kindly shared one of her beautiful signature dishes with us. More on Chef Suree, and her Cook Book www.kingandthai.co.uk or follow her on twitter @Kingandthairest
The recipe for massaman curry is centuries old and it is most commonly made with beef, though it can be made with pork, chicken, tofu, duck or vegetables. It is a universally popular dish – It is very popular in my Restaurant The King & Thai in Broseley Shropshire – and a real Winter warmer.
One of the delights of this dish – and of all Thai cuisine – is that you can let your imagination run riot and incorporate a wide variety of ingredients. I like to combine the strong robust flavours of root vegetables. Adding a roast potato, purple potato, red onion and sweet potato all adds huge flavour. The addition of a cinnamon stick also gives the dish a delicious warmth, as well as striking visual contrast. You can garnish to your heart’s content, using small slices of red chilli, or spring onion. Crushed peanuts or tiny fried slices of onion also add a further flourish. By incorporating layers of flavour and adding height to your dish, your guests can’t fail to be impressed. We eat with all of our senses, including our sight – so with this dish your guests will be dazzled by the flavours, the textures and the colours. You can elevate this dish from the simple to the sensational.
2 tbsp massaman curry paste
2 tbsp cooking oil
500g diced stewing beef
400ml coconut cream
Cardamom pods (1 tsp, or 10 pods)
5 shallots, peeled and whole
2 tbsp palm sugar
1 tsp sea salt
1 tbsp tamarind paste
1 handful crushed roasted peanuts
Vegetables – 1 potato, half a sweet potato, 2 parsnips, 1 purple potato (optional)
● Halve all of the vegetables and roast until cooked and tender. That will depend to a certain extent on the size of the vegetables, but it should take about 25 minutes at 180C. Make sure all of the vegetable pieces are the same size, so that they cook evenly. Once cooked, set aside.
● Add the oil to a hot wok and sear the beef.
● Add half of the coconut cream, then the water. Turn down the heat and simmer very slowly over a gentle heat until the beef is tender. Add in the cinnamon stick while you are simmering, so that the flavours infuse.
● When the beef is cooked, add the remaining ingredients into the pan and turn up the heat. Then add in the remaining half of the coconut cream.
● Garnish and serve.
CHEF’S TIP: This is a great dish for the slow cooker. If you’re going out to work, you can simply put all of the ingredients into the slow cooker and leave it for the whole day. When you get home, you’ll have meltingly tender beef and a wonderfully fragrant curry.
‘Recipe taken from ‘Cook Thai with Suree Coates’ available online from www.kingandthai.co.uk.