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Massaman beef cheek curry with pearl cous cous

Preparation time
15 minutes
Cooking time
3.5 - 4 hours


  • 60ml olive oil
  • 6 beef cheeks, trimmed
  • 2 tbsp seasoned plain flour
  • 2 brown onions, finely chopped
  • 2 cloves garlic, crushed
  • ¼ cup Valcom Massaman Curry Paste
  • 400ml can TCC coconut milk
  • 2 cups beef stock
  • ¼ cup Squid fish sauce
  • 4 tbsp Jeeny’s Tamarind puree
  • ½ cup roasted peanuts, chopped
  • 1 tbsp grated palm sugar


  • 200g pearl couscous
  • ¼ cup coriander leaves
  • 1 lemon, juice and grated rind


  1. Pre-heat oven to 170ºC. Heat oil in a large flameproof casserole dish over medium-high heat. Dust beef in flour, shaking off excess. Brown beef, in batches, for 2 minutes each side. Remove, set aside.
  2. Add onion to the pan, reduce heat to medium, cook, stirring for 5 minutes or until softened. Add garlic and curry paste, cook for 5 minutes. Return meat to pan, add coconut milk and stock. The meat should be covered in liquid, so top up with water if necessary. Cover, cook in the oven for 3½–4 hours or until the beef is meltingly tender.
  3. Transfer beef to a plate and cover with foil to keep warm. Place casserole dish over medium-high heat for 10 minutes or until sauce thickens. Add fish sauce, tamarind puree, peanuts and palm sugar to balance.
  4. Meanwhile, cook couscous in a saucepan of boiling salted water for 10 minutes or until just tender. Drain, add coriander and lemon rind and juice.
  5. Serve garnished with extra peanuts and baby coriander.
Preparation time
15 minutes
Cooking time
3.5 - 4 hours


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