A staple favourite from your local takeaway, you may not have turned your hand to whipping up a Massaman curry before. Once you’ve made this version yourself though, you’ll find it hard to return to anything else!
premium beef rump
massaman curry paste
To prepare the ingredients, finely slice the brown onion, dice the potatoes into 2 cm chunks (unpeeled), roughly chop the coriander stalks and leaves separately, peel and crush the garlic, crumble the beef stock, and rinse the basmati rice well.
Heat half the olive oil in a deep heavy based saucepan or pot over a high heat. Season the beef rump steaks with salt and pepper, and then cook for 2-3 minutes on each side (it's ok if the steaks are rare, they will continue cooking in step 3). Set aside on a plate to rest until needed.
Heat the remaining olive oil (if needed) in the same saucepan or pot. Cook the brown onion for 4-5 minutes, or until softened. Add the potato and coriander stalks and cook for 5 minutes, stirring occasionally, until just golden brown on the outside. Add the garlic and mild Massaman curry paste. Cook for 1 minute, or until fragrant. Stir to coat the potato. Pour in the coconut milk, fish sauce, brown sugar, warm water (for the curry sauce) and crumbled beef stock cube. Stir to combine. Bring to the boil and then reduce to a simmer. Cover.
Continue cooking the curry for 10 minutes with the lid on. Remove the lid and allow the sauce to reduce for a further 10 minutes, or until thickened and the potato has softened completely. Slice the rested beef steak into 2 cm cubes. Return to the curry to heat through for a further 2-3 minutes. Season to taste with salt and pepper. Remove from the heat.
Meanwhile, place the basmati rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 8-10 minutes, or until the rice is soft. Drain.
To serve, divide the basmati rice between bowls. Top with the Massaman curry. Garnish with the coriander leaves and slivered almonds. Enjoy!