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Ox Cheek Massaman Curry

This is a wonderfully fragrant slow-cooked Thai massaman beef curry. If ox cheek is not available, you can use braising steak or brisket instead.

Serves

4

The star of the show

Gluten free
Shemin's Massaman Curry Paste
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Shemin's Massaman Curry Paste

Shemin’s Massaman Curry Paste is made in small batches using fresh herbs, spices and our original family recipe. We combine Thai ingredients like lemongrass and galangal with warming spices including cloves, cinnamon and cardamom. It creates a rich, comforting curry with layers of flavour that develop as it cooks.

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Gluten free Dairy free
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Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking. 

Ingredients

400ml tin coconut milk
100g Shemins Massaman Curry Paste
750g ox cheek or braising steak, cut into bite-sized pieces
3 tbsp smooth peanut butter
200ml chopped tomatoes
200ml chicken stock
250g baby new potatoes, scrubbed and halved
1 red onion, thickly sliced
2 tbsp palm sugar or soft brown sugar (optional)
1 tbsp fish sauce, plus extra to taste (or soya sauce)
juice of 1 lime
small handful of coriander leaves, to garnish
1 red chilli, sliced lengthways, to garnish

How to make Ox Cheek Massaman Curry

  1. Preheat the oven to 160°C / 140°C Fan/ Gas Mark 3.
  2. Heat a large, lidded, flameproof casserole dish over a medium–high flame. Once hot, add 4 tablespoons of the coconut cream from the coconut milk and all of the curry paste. Fry for 1-2 minutes, stirring frequently, until aromatic. Add the ox cheek, stirring frequently, and fry for another 4 minutes, or until browned on all sides.
  3. Add the remaining coconut milk, peanut butter, chopped tomatoes, stock, potatoes, onion, add sugar, fish sauce and most of the lime juice. Bring to the boil and simmer for 2 minutes, then remove from the heat.
  4. Cover with the lid and transfer to the oven to cook for 2½–3 hours, or until the meat is meltingly tender.
  5. Taste and, if necessary, adjust the seasoning with more fish sauce and lime juice.
  6. Garnish the curry with sliced chilli, peanuts and coriander leaves and serve immediately, with the rice and lime wedges on the side and Shemin’s Indian Breads.

Tips

Tip: You can also make this recipe in a slow cooker. Cook for 4 hours on high or 6 hours on low.

Loved by curry enthusiast globally

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This is the second order I have placed - the first was because I read a recommendation by James Martin. I usually make my own pastes but time constraints led…

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tik Verified curry lover

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tik Verified curry lover

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tik Verified curry lover

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tik Verified curry lover

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