Alright guys. Things are about to get serious. Serious in the form of:
a) stepping it up in the kitchen
b) never being able to eat anything as good ever again (maybe)
c) needing to save for a trip to Melbourne.
Reasons being – there is this restaurant. A restaurant called Chin Chin (and prompt the sigh from the Melbournians reading this right now).
Chin Chin. The restaurant that for me ensured I could never happily eat corner shitty Thai food ever again. Easily my favourite in Australia. And they have Massaman curry on their menu. And they brought out a cook book. And it’s cookbook heaven. So… get yourself to Chin Chin, order everything on the menu, buy the cookbook and then comment on my blog thanking me.
Kitchen notes: I’ll hold off on giving you the curry paste recipe just yet as it may be an overload but hold tight… it’s coming. I highly recommend the slow cooker option. Way way easier. If you don’t have one, this is one of my most beloved kitchen tool and is worth the little money.
Adapted from Melbourne’s Chin Chin
1kg chuck beef cut into large cubes
1 cup kecap manis
Oil for frying
1 can coconut milk
6tbs massaman curry paste
1 cup peanuts
2 potatoes, peeled and chopped into cubes
1tbs tamarind paste
1 cup little pineapple pieces
3 shallots, diced
2tbs palm sugar
2 red chillies, chopped
1 red onion
2 knobs ginger, chopped
1 lemongrass, chopped
1 can coconut milk
1 cup chicken stock
1/3 cup fish sauce
150g palm sugar
2 cups water
In a large bowl coat the beef in the kecap manis, cover and leave in the fridge for a few hours. For those who are really organised do this the night before.
Heat the oil in a non stick pan and sear the beef on all sides until browned. Leave aside. In the same pan add your braising veg and sweat until fragrant – about 5 minutes.
Add all the braising ingredients to the bowl along with the beef. Select the cooking option that best suits your time frame. I cook mine on low for 6-8 hours.
Add all the braising ingredients to a large pot along with the beef. Bring to the boil then reduce to a very low heat. Cook for 3 hours or until the meat is tender and falling apart. Stir every 20 minutes or so.
Now for the curry…
In a large wok or pot add your coconut milk and curry paste and stir around for 15 minutes. Add 3 cups of the braising liquid, the fish sauce, tamarind, peanuts and potatoes and cook for a further 30 minutes stirring regularly. If the curry becomes too thick add 1/2-1 cup of water.
While this is cooking heat 2tbs of oil in a pan and add the shallots, pineapple and palm sugar. Fry until the pineapple and onions become caramelised and sticky then add to the curry.
Taste the curry now to ensure you don’t need to add a little fish sauce for saltiness, kecap manis for sweetness or tamarind for sourness.
Add the beef to the curry and serve with extra peanuts, roti and rice and if you like drizzle with coconut milk.