Thai Massaman Beef Curry with Pineapples and Shallots

Ingredients

• 600g high quality porterhouse steak (cut to cubes)
• Half naturally sweet pineapple (core and brown bits removed, cut to cubes)
• 3 tablespoons of Valcom Massaman Curry Paste
• 5 shallots (halved)
• 400ml coconut milk
• 1 cup of water
• 1 tablespoon palm sugar
• 2 teaspoons salt
• A dash of vegetable oil
• 1 cup vegetable oil (for garnish making)
• 2 shallots (sliced, for garnish making)

Method

1. Add a dash of oil in a large medium heated casserole pot. Brown the meat to seal the juices. Do this in two batches.
2. Pour half of the coconut milk into the pot and let it simmer for 3 minutes.
3. Add the curry paste into the pot, stir, and let it simmer for a couple of minutes.
4. Add the meat, shallots, pineapples, and water. Reduce the heat to low and cook for 1 hour (uncovered).
5. Meanwhile, make the garnish. Heat the oil in a separate pan. Deep fry the shallots until golden brown. Set it aside.
6. Add the remaining coconut milk, palm sugar and salt into the casserole pot. Top it with the deep fried shallots. Serve it with steamed rice.

Product used in recipe

• Valcom - Valcom Curry Paste Massman