Matt Sinclair's winter warming Massaman Curry

Matt Sinclair's winter warming Massaman Curry

To help Australians cook up a heart-warming dish this winter, MasterChef Alumni and owner of Sum Yung Guys, Matt Sinclair has partnered with Australian Beef to share a flavourful Massaman Beef curry recipe.

"This recipe is perfect for batch cooking. Enjoy your meal hot and fresh from the oven then put the rest in the freezer. Trust me, when you come home from work, or a busy day entertaining the kids, you'll love having a beautifully made, home cooked meal that simply needs to be warmed up." says Matt Sinclair.

The dish uses a beef chuck cut, which when slow braised and cooked down, absorbs all the flavour and tastes rich and delicious. Beef cheeks and shins are also a great alternative to chuck.

"The key to this dish is a few tablespoons of palm sugar for caramelisation. To balance the flavours out, I'd recommend serving the Massaman curry with fresh, crunchy green beans, broccolini and steamed rice."

Matt is working with Australian Beef to highlight the variety of different beef cuts available, including the beef chuck, and providing Australians with inspiration, tips and tricks on how to incorporate them into healthy meals at home.. You can find more information on cuts and other healthy meals options at

Serves: 4 (for 2 meals)
Preparation: 10 mins
Cooking: 3 hours

1.5kg chuck steak cubed
3 tbsp vegetable oil (any neutral oil)
2 tins of Massaman curry paste
500g potatoes cubed
500ml coconut cream (reserve 2 tbsp for garnish)
500ml water or stock
80g whole lightly roasted peanuts (plus extra for garnish)
20g crispy shallots (plus extra for garnish) 3 tbsp palm sugar
3 tbsp fish sauce
2 tbsp tamarind puree
500g mixed greens (such as broccolini and beans)
Steamed rice

1. Pre heat oven to 160c.
2. Place a large heavy based saucepan on a medium high heat. Once hot, add oil and fry off curry paste for 6-8 minutes until lightly caramelised and smelling sweet.
3. Add beef and coat in the curry paste. Continue to fry off and seal the beef for a further 5-6 minutes.
4. Sprinkle in palm sugar and cook for approximately 3-5 minutes to caramelise and deepen in colour.
5. Once it has reached a deep red colour, add in fish sauce, tamarind, coconut cream, water, peanuts, shallots and a big pinch of salt.
6. Add the potatoes and let it submerge into the liquid.
7. Stir all ingredients together, bring to a simmer. Once simmering, place lid on and put in the oven at 160c for approximately 3 hours.
8. After 3 hours, check tenderness of Beef – you should be able to cut with a spoon. Taste and adjust seasoning to suit. The taste should be mild spicy with a sweet, sour, salty balance.

• Use a pot or microwave to steam greens, season with salt.
• Garnish curry with coconut cream, shallot, peanuts and fresh coriander.
• Serve with steamed rice.