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Beef Sausages Massaman Curry

This recipe is based on Massaman curry, a complex mix of pepper and coconut cream with potatoes and often beef. This recipe uses Australian cup measurements
5 from 2 votes
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Course Main Course
Cuisine Asian
Servings 4

Ingredients
  

  • 1 1/2 tablespoons of ground Cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon cardamon
  • 2 teaspoons black pepper fresh ground
  • 1 teaspoon star anise powder
  • 2 teaspoons white pepper ground
  • 2 Tablespoons brown sugar
  • 4 cloves garlic
  • 150 gm onion diced
  • 5 cm ginger grated
  • 1 whole lime zest
  • 1 whole coriander soaked, Roots and stems chopped
  • 100 gm peanuts unsalted
  • 125 ml coconut cream
  • 40 ml oil
  • 40 ml fish sauce 2 Tablespoons
  • 375 ml beef stock 1 1/2 cups
  • 250 ml coconut cream 1 cup
  • 40 ml lime juice 2 tablespoons
  • 1 teaspoon salt
  • 500 gm beef sausages i used Mr Beak and Sons
  • 500 gm potatoes
  • 200 gm green peas thawed frozen (1 cup)

Instructions
 

  • Clean and peel the potatoes cut and steam or boil till just tender, set aside.
  • Brown off the sausages then cook on low slowly till done while you make the paste
  • Use a medium sized non stick pot if you have one, put all the dry spices into the pot and put over a low heat . Toss or stir occasionally until they are lightly coloured and starting to smell fragrant. You can add a tablespoon of water to the pot if it is catching and toss till that is evaporated and the spices are fragrant. Turn off the heat
  • Put the onion, garlic, ginger, coriander stalks and roots, zest, peanuts, 125 ml coconut and oil into a blender or hand mixer. Blitz till pureed well. Add this puree to the spices in the pan and turn back on the heat . Stir on medium till the paste darkens and smells fragrant. It will start to split a bit. Keep stirring for about 8-10 minutes.
  • Add the stock and 250 ml coconut and stir well. Add fish sauce , lime juice and 1/2 the salt . Let the sauce simmer for 10 minutes . Taste again and add more salt if needed.
  • Add the potatoes & peas to the curry sauce and the chopped cooked sausages. Simmer again for 10 minutes before serving with rice and roasted peanuts.
  • Tastes even better the next day!

Notes

I used Kara Coconut cream. A very thick creamy coconut available in supermarkets. I buy it in Asian stores because they have bigger containers