Preparation Time 15 minutes
Cooking Time 2 hours 15 minutes
1 chuck or boneless shin/gravy beef, cut into 3cm pieces
2 tbsp vegetable oil
2 cloves garlic, crushed
4 cm piece ginger, finely grated
4 Asian eschalots, thinly sliced
⅓ cup massaman curry paste
2 cups (500ml) beef stock
2 sprigs curry leaves
270 ml can light coconut milk
1 large sweet potato, peeled, cut into 2cm pieces
2 baby eggplant, cut into 2 cm pieces
2 tsp fish sauce
200 g green beans, cut into 3cm lengths
Steamed jasmine rice, fried curry leaves, toasted coconut flakes, to serve
- Preheat the oven to 180°C (160° fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well.
- Heat a large ovenproof casserole dish over medium-high heat. Brown beef in 2 or 3 batches, setting beef aside on a plate.
- Reduce heat to medium and add remaining oil. Add garlic, ginger, eschalots and curry paste and cook, stirring, for 1 to 2 minutes. Return beef and any juices to the dish, pour in stock and add curry leaves, stirring well. Bring to the boil, then cover and place in oven. Stir occasionally, adding a little water if needed to keep ingredients just covered for 1 ½ hours or until beef is almost tender.
- Add coconut milk, sweet potato, eggplant and fish sauce. Remove lid and cook for a further 30 minutes, or until beef is very tender, adding beans for final 10 minutes of cooking.
- Serve curry with jasmine rice, topped with fried curry leaves and toasted coconut.
- You could also use topside, round or blade, reducing cooking time – cook for 1 to 1 ½ hours or until tender
- Swap sweet potato with butternut pumpkin or Sebago potato and swap green beans for snake beans.
Garnish with toasted peanuts and coriander leaves if desired.
- Cooktop method:
- Place the browned beef, garlic, ginger, shallots and curry paste in a heavy-based pot. Cook over a low heat until the curry paste is fragrant. Add the stock and curry leaves. Partially cover, keep the heat low. Stir occasionally, add water if needed during the cooking time to keep ingredients just covered. Simmer until the beef is almost tender. Add the coconut milk, sweet potato, eggplant and fish sauce. Cook for a further 30 minutes, or until beef is very tender, adding beans for final 10 minutes of cooking. Serve with rice, fried curry leaves and toasted coconut.
- To cook in the slow cooker:
- Brown the beef well as per the recipe and place in the slow cooker. Combine the garlic, ginger, shallots, curry paste with the beef stock and coconut milk. Add mixture, curry leaves, potatoes and eggplant to the beef. You may need to add a little beef stock or water if it appears that the liquid does not cover the beef. Cover the slow cooker with its lid, cook on Low Setting for 8-10 hours or the High Setting for 4-5 hours. Add beans for final 30 minutes of cooking. Stir in the fish sauce at the end of the cooking time. Serve with rice, fried curry leaves and toasted coconut.