Thai Beef Mussaman
Lean Scotch Beef braising steak
Red Thai paste
Temperature: Gas mark 4 – 5, 180 °C, 350 °F
- Heat 15 ml (1 tbsp) oil in a large saucepan. Add 450 g (1 lb) lean beef braising steak, cut into cubes, 1 onion, sliced, 1 red chilli, deseeded, sliced, cook until meat has browned.
- Add 30 ml (2 tbsp) red Thai curry paste, 15 ml (1 tbsp) brown sugar, 15 ml (1 tbsp) tamarind paste, 2 medium potatoes, peeled and cut into large chunks, 400 ml can (approx) coconut milk and 250 ml (½ pt) pineapple juice.
- Cover and cook in a preheated oven for 1 ½ hours. Remove from oven and add 30 ml (2 tbsp) peanut butter and 1 small aubergine, cut into wedges. Cover and return to the oven and cook for 30 minutes or until meat is tender. Sprinkle with coriander and sliced chillies.
Serve with sticky coconut rice (cook Basmati rice in water and coconut milk).