Servings: 4
Ingredients
750g diced beef from Hudson Meats
Massaman Blend from Hudson Meats
400g baby potatoes (cut into half)
1 tbsp cooking oil
1 red onion finely diced
1 tbsp finely chopped coriander stems
2 tbsp desiccated coconut
2 tbsp fish sauce
400ml coconut milk
½ tsp salt and pepper each
Peanuts and fresh coriander for garnish
Coconut Rice
300g jasmine rice
400ml coconut milk
½ cup water
2 kaffir lime leaves
½ tsp salt
Method
- Season beef with salt and pepper.
- Heat a medium sized pot and add desiccated coconut. Once toasted add oil. Add onions and coriander stems. Once onions are softened add beef and season with salt and pepper.
- Brown the beef on medium high heat for 6-8 minutes. Lower the heat to medium and add potatoes.
- Add the Massaman blend and fry. Add the coconut milk and fish sauce. Cover and cook for 1 hour on low heat. Remove the lid and cook for additional 45 minutes to 1 hour until the beef is tender.
- Add washed rice, coconut milk, water, kaffir lime leaves and salt to a rice cooker. Cook until the liquid has drained and fluff the rice with a spoon. Discard kaffir lime leaves.
- Garnish Massaman beef with coriander and peanuts and serve with coconut rice
Recipe by Sarah Ahmed : @nourish.glow.repeat