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Thai Beef Mussaman
3 / 5
Lean beef braising steak
Gas mark 4-5, 180°C, 350°F
Between 3 and 4 people
450g (1lb) Lean beef braising steak, cubed
15mlsp (1tbsp) Oil
1 Onion, sliced
2 Red chillis, seeded and sliced
2x15mslp (2tbsp) Red Thai curry paste
15mlsp (1tbsp) Brown sugar
15mlsp (1tbsp) Tamarind paste
2 Medium potatoes, peeled and cut into large chunks
400ml Can of coconut milk
300ml (½pt) Pineapple juice
2x15mlsp (2tbsp) Peanut butter
1 Small aubergine, cut into wedges
Handful fresh coriander, torn
Pre-heat the oven to Gas mark 4-5, 180°C, 350°F.
Heat the oil in a large casserole dish. Add the cubes of beef, steak, sliced onion and half of the chilli. Cook until meat has browned. Add the Thai curry paste, brown sugar, tamarind paste, potatoes chunks , coconut milk and pineapple juice.
Cover and cook in the oven for 1½ hours. Remove from the oven and add the peanut butter and aubergine wedges. Cover and return to the oven and cook for a further 30 minutes or until meat is tender. Sprinkle with the coriander and remaining sliced chillies.
Serve with sticky coconut rice (cook basmati rice in water and coconut milk which makes the rice a bit sticky with a coconut flavour).
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