As far as currys go this is a pretty mild one. I love it for the tenderness of the beef and the extra flavours in the potato that you get from slow cooking. It should serve around 6

1kg topside steak

1/4 cup vegetable oil

500gm small potatoes (halved)

250gm small onions (halved)

1/2 cup massaman curry paste

2 x 440ml cans coconut cream

1 x teaspoon tamarind concentrate (or substitute juice of half a lemon or lime)
2/3 cup hot water

1/4 cup palm sugar (or substitute brown sugar)

1. Cut steak into 1inch cubes (or get your butcher to do it for you)

2. Heat the oil in a large saucepan and cook the steak in batches over high heat until browned. If your doing this properly there should be smoke coming out of the pan !

3. Once the steak is browned remove it from the pan and sit it aside on some absorbent kitchen towel.

4. Add the potatoe and onion to the same pan and stir over heat. This should produce a little more smoke.

5. Once the potatoes and onions are a little browned, stir in the curry paste for about a minute.

6. Stir in the coconut cream, add the steak back to the pan.

7. Combine the tamarind concentrate, sugar and hot water and add to the pan

8. Reduce heat and simmer uncovered for one to two hours until the mixture has thickened.

It doesnt hurt to leave this simmering for longer, but once it’s reached it’s desired consistency add the lid to the saucepan to stop it drying out.

Serve with rice and enjoy.

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Posted by Ted on August 5th, 2006 :: Filed under Asian,Beef,Curry,Recipes,Thai
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