Be inspired to create your own delicious Thai food with this amazing recipe from Olivia Galletly from The Hungry Cook. This aromatic Thai beef curry is slow cooked until tender and falls apart. Olivia suggests enjoying with rice, roti bread and a cold beer (even in winter!)
1kg of chuck steak, cut into 2cm pieces
1 tablespoon olive oil
1 red onion, diced
3cm piece of ginger, peeled and minced
1 stalk of lemongrass, finely chopped
2 cloves of garlic, minced
3 tablespoons massaman paste (be careful some are hotter than others)
1 440ml can coconut cream
1 cup chicken stock
1 tablespoon tamarind paste
2 large agria (or dutch cream) potatoes, cut into 2cm chunks
1 cinnamon quill
1 tablespoon fish sauce
1 tablespoon brown sugar
1/2 cup peanuts
1 cup fresh or canned pineapple pieces
Rice, roti and coriander to serve
In a non-stick fry pan, fry the red onion, ginger, lemongrass and garlic in olive oil until soft and aromatic. Add the massaman paste and fry for 1 minute. Add the beef and fry until meat is just beginning to brown. Put the contents of the pan into the slow cooker and add the coconut cream, stock, tamarind paste, potatoes, cinnamon, fish sauce and brown sugar. Place the lid on top and cook for 4-5 hours on high or 6 hours on medium.
30 minutes before serving, add the pineapple and peanuts.
Serve curry with basmati rice, roti bread and fresh coriander.
Olivia Galletly is The Hungry Cook and we are in love with her recipes! Olivia lives north of Auckland in New Zealand and is an avid cook who loves to experiment with old recipes. Olivia has grown up surrounded by food and spends her time developing recipes, styling and taking beautiful images of her creations. This has all developed following past career experience in graphic design and styling.