1 pkt Roi Thai Massaman Curry Simmer Sauce
2 tbsp coconut or sunflower oil, divided
600g lean beef, lamb or goat meat cut into 3cm cubes
1 large onion, diced
3 large carrots, thickly sliced
1 cup celery, diced
2 cups beef stock
1/4 cup fresh coriander leaves
- Heat 2 tbsp oil in a large heavy based saucepan over medium-high heat. Cook beef, in batches, for 2 – 3 minutes or until browned, then transfer to a plate and set aside. Tip any liquids from the meat over it on the plate.
- Add the remaining oil into the pan. Add the onion and celery and cook, stirring for 5 minutes or until softened. Add the Roi Thai Massaman Curry Simmer Sauce and cook, stirring, for 1 minute or until fragrant.
- Return beef to pan, add carrots and stock and bring to the boil. Reduce heat and simmer, covered, for 1 hour or until beef is tender.
- Serve Massaman Curry with fresh coriander sprinkled on top with a bowl of steamed jasmine rice and lime wedges on the side.
(Recipes and Images Copyright Chef Jimmy Boswell 2014)
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