Beef Mussaman Curry
We use beef shin for its beautiful texture and ability to soak up flavour, and waxy,
kipfler potatoes. We roast our peanuts and spices before making a paste with onions, garlic, chillies, fresh coriander, galangal and lemongrass. We cook the paste until fragrant before adding the beef and simmering in a creamy, sweet-sour, toasted peanut, coconut and tamarind sauce.
kipfler potatoes, pickling onions, coconut cream, brown sugar, fish sauce, pineapple juice, tamarind, peanuts, dried chillies, red onion, garlic, galangal, lemongrass, fresh and ground coriander, cumin, cloves, cardamom, cinnamon, nutmeg, rice bran oil, salt.
MAY CONTAIN TRACES OF:
Tree Nuts, Gluten, Dairy, Shellfish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
Serves one (hungry!) to two adults with accompaniments.
Serves three to four adults with accompaniments.
Serve with steamed coconut or jasmine rice and some stir-fried Asian greens or a cucumber relish on the side.
Frozen product. Once defrosted, reheat, and consume within 48 hours.
Defrost before reheating. Empty into a saucepan or microwave-safe container and heat, stirring occasionally, until piping hot.