Recipe of Month: Six Senses Samui Mas-sa-man Beef Curry

Masaman Beef Curry

THIS MONTH’S RECIPE comes from the chefs at Six Senses Samui in the Gulf of Thailand.


85g roasted cashew nuts

400ml coconut milk

4 tbsp mas-sa-man curry

600g stewing beef cheek, cut into large chunks

450g potatoes, cut into 2½ cm chunks

1 onion, cut into thin wedges

1 cinnamon stick

1 tbsp tamarind juice

1 tbsp palm sugar

1 tbsp fish sauce


Heat 2 tbsp of coconut milk in a pan with a lid. Add the curry paste and fry for one minute. Stir in the beef and fry until well coated and sealed. Stir in the rest of the coconut with half a can of water, the potatoes, onion, cinnamon, tamarind, sugar, fish sauce and bring to a simmer. Cover and cook for 2 hours in the oven until the beef is tender.

Sprinkle with cashew nuts, fried shallot, and serve with jasmine rice.





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