Traditionally braised low and slow for tender, melt-in-your-mouth meat, our simplified version of Massaman curry doesn’t sacrifice flavour for ease. Made with a quick-grilled rump steak and smothered in rich sauce, this recipe will be your new weekly go-to.
Ingredients
Method
1.Preheat oven to 220ËšC. Using a peeler, peel sweet potato into ribbons. Toss in 1 tbsp oil. Place on a large baking tray and roast, turning halfway or until golden (10 minutes).
2.Meanwhile, for Massaman sauce, place garlic, cumin, coriander, cardamom, chilli, peanuts, fried golden shallot, fish sauce and coconut cream in a small blender and blend until smooth. Place in a small saucepan over medium heat, add 60ml water and cook, stirring until fragrant and slightly thickened (3 minutes). Add lime juice and season; keep warm.
3.Preheat a lightly greased char-grill pan over high heat. Brush steaks with remaining oil and season. Cook, turning occasionally, until well-browned (5-6 minutes). Set aside to rest (5 minutes).
4.To serve, divide steaks between plates and top with curry sauce, extra peanuts, fried golden shallot and shiso. Serve with sweet potato chips on the side.
