Massaman Beef and Potato Curry

massaman beef
Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
6-8 servings

Idaho Potato Commission

To offer guests beef without destroying his margins, Chef Kucy transforms more economical sirloin tip into a Thai-style curry. Chunks of potato stretch the dish to feed six to eight diners. 

Ingredients

2 lb. beef sirloin tip, cut into 1-in. cubes
2 tbsp. garam masala
2 tbsp. salt
2 tbsp. canola oil
1/4 cup sliced shallots
1 tbsp. chopped peeled gingerroot
2 tbsp. massaman curry paste
2 cans (14 oz.) coconut milk
1 cup beef stock
3 tbsp. tamarind pulp
2 tbsp. brown sugar
3 russet potatoes, peeled and cut into 3/4-in. cubes
1 tbsp. fish sauce
1/4 lb. green beans, blanched and cut into 1-in. pieces
Chopped cilantro leaves and scallions, for garnish

Steps

  1. Season beef with garam masala and salt; let stand for 10 to 15 minutes.
  2. In large sauté pan, heat oil. Sear beef cubes in hot oil, working in small batches to avoid overcrowding the pan. Set beef aside.
  3. Add shallots, ginger and massaman curry paste to pan; cook over medium heat 2 minutes. Deglaze pan with 1 can of coconut milk; stir well to scrape up bits on bottom of pan.
  4. Transfer beef, coconut milk mixture, stock, brown sugar and tamarind into a large saucepot; bring to a simmer. Reduce heat to low; cover and cook 45 minutes to 1 hour, until beef becomes tender.
  5. Once meat starts to become tender, add potatoes. Continue to simmer 15 to 20 minutes longer. Season with fish sauce. Stir in green beans just before serving. Garnish with cilantro and scallions and serve.
Source: Idaho Potato Commission

More From FoodService Director

Managing Your Business
management team

Last week’s NACUFS National Conference proved to be a treasure trove of management and staffing takeaways. Here are a few we noted at the annual event , held this year in Providence, R.I.

1. Make it scalable

When explaining something new to staff, instead of asking, “You got it?” or “You with me?” have employees rate how well they understand the new material on a scale of 1 to 10, said Ron Paul, a senior consulting partner for Partners in Leadership, during a session on building accountability in the workplace. People are likely to say yes even when they don’t fully grasp what you’...

Ideas and Innovation
song break

Once per month in a daily huddle, we dedicate a few minutes for the staff to sing a short song. The staff has responded so positively to this. They now bring costumes and other props. It's a few short minutes, but the payoff has been tremendous.

Photo courtesy of iStock

Ideas and Innovation
plastic straws

An item about the size of a pencil has become the latest target in foodservice operators’ sustainability plans. Though small, plastic straws are said to have a large impact on the environment, with Americans using approximately 500 million straws each day, according to a release from Chicago’s Shedd Aquarium, which temporarily ditched plastic straws as part of an Earth Day promotion this year.

In recent months, a growing number of eateries and cities across the United States have scrapped plastic straws. In July, Seattle enacted a ban on plastic straws and utensils, requiring...

Industry News & Opinion

Medford High School in Medford, Mass., is looking to add an orchard to its campus, Wicked Local reports.

The idea for the orchard was brought forth by students looking to help combat food insecurity. They are working with the school’s nutritionist to make the orchard a reality.

If planted, the orchard would be located inside the school’s courtyard and would grow fruits such as apples, paw paws, blueberries, peaches and plums. It would also include an outdoor classroom space.

The school committee signed off on the project last year; however, some administrators are...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code