Thai Massaman Beef Curry – Carey Boucher Erasmus

Carey Boucher Erasmus's Thai Massaman Beef Curry

Carey Boucher Erasmus’s
Thai Massaman Beef Curry

Carey says, “This Thai curry is a rather special one, with its flavour profile being a combination of fragrant Middle Eastern spices and South East Asian ingredients.  Massaman curry is spicy but not as hot as other Thai curries. You can find Massaman curry paste at most retail outlets and Asian supermarkets. The paste is a mixture of cardamom, cinnamon, cloves, dried coriander, cumin, garlic, lemongrass, galangal, shallots, peppercorns, dried chilli, shrimp paste, nutmeg and/or mace. So you can just imagine the marriage of flavours.  Traditionally served with steamed jasmine rice but I prefer slurping up this curry with egg noodles in a large bowl topped with lots of peanuts and thinly sliced spring onion.”

Thai Massaman Beef Curry – Carey Boucher Erasmus

2 T (30 ml) peanut oil
700 g thick chunk of beef rump steak with fat on, thinly sliced against the grain
2 onions, halved and thinly sliced
50 g massaman curry paste
5 cardamom pods, crushed
3 star anise
1 cinnamon stick
1/2 t (2.5 ml) sambal oelek (chopped chilli paste) – optional
1 x 400 g can coconut cream
2 c (500 ml) beef stock
2 T (30 ml) tamarind paste
1 T (15 ml) palm sugar or brown sugar
Handful of coriander, chopped
50 g roasted unsalted giant peanuts
2 T (30 ml) fish sauce

To serve
300 g Thai egg noodles, cooked al dente and lightly tossed in sesame or peanut oil
4 spring onions, finely sliced
50 g roasted unsalted giant peanuts
Fresh coriander leaves

Heat half of the peanut oil in a large wok or heavy based pan until very hot.
Saute the sliced steak in batches for a few seconds, remove and set aside.
Add remaining oil and fry the onion until softened. Add the paste, spices and chilli and fry for 2 minutes or until fragrant. Add 3 T (45 ml) coconut cream and continue simmering until the mixture starts to separate. This means the paste and spices have cooked properly, releasing their natural oils.
Add remaining coconut milk, beef stock, tamarind paste and sugar and simmer uncovered for 15 minutes or until slightly reduced and full of flavour.
Add the beef including the juices, 50 g peanuts and coriander and simmer for another 2-3 minutes – max. Season with fish sauce.
Serve in deep bowls with Thai egg or rice noodles. Make sure you fill each bowl with lots of sauce.
Garnish with sliced spring onions, more peanuts and fresh coriander.

Michael’s wine recommendation – CLICK HERE

Steenberg Nebbiolo 2013

Steenberg Nebbiolo 2013

Carey Boucher Erasmus

Carey Boucher Erasmus

Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant.

She says, “As far as I can remember, I loved being in the kitchen. I grew up watching my mother in wonder as she prepared a myriad of dishes on any given day. And when my grandmother baked, I would be the official bowl licker.  I even owned a mini wooden oven and stove set and always imagined myself being a chef while “cooking up” pots of mud and grass.

When I was old enough to reach the real stove and sink, I started cooking and experimenting – from dodgy rubbery microwave chocolate cake to edible and sometimes rather delicious meals. I loved home-economics in high school and even joined a “catering society”.

After matric, I studied Food science and Nutrition at Cape Technikon where I specialised in recipe, product development, nutrition and food communication (styling, food demonstrating etc.).  In my final year, I graduated with 8 distinctions and  achieved the title of Class valedictorian which I was pretty chuffed about. I was ready to go out into the food industry!”

Do follow her on her website –

August 12th, 2015|Categories: Recipes|Tags: , , |

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