Recipe: Make Chin Chin’s Signature Massaman Beef Curry At Home

The restaurant serves over 500 portions of this dish each week. Now, with its inclusion in the new cookbook “Still Hungry”, you can recreate it at home.

Article by Hollie Wornes

Massaman curryMassaman curry. Image courtesy of Chin Chin.

When Chin Chin first opened in 2011, the Thai-inspired restaurant took Melbourne by storm. From day one, patrons lined up around the block, drawn to its neon-lit GoGo Bar and modern twist on traditional favourites. Six years later and the restaurant’s popularity led to the opening of a second Chin Chin in Sydney. Behind this Asian diner is entrepreneur Chris Lucas, who has since expanded, creating a diverse stable of restaurants that sit under Lucas Restaurants.

Beyond just excellent food, Chin Chin has established itself as a recognisable brand, branching into retail products and cookbooks. The latest release, “Chin Chin: Still Hungry”, marks the brand’s third iteration.

To celebrate this milestone, executive head chef Benjamin Cooper is taking the book on tour, visiting Sydney, Melbourne, Geelong, Adelaide, Canberra and Tasmania to showcase some of the restaurant’s most sought-after dishes. Still Hungry: On Tour includes expert talks, collaborations and master classes. Before Cooper hit the road, we caught up with him to get insights on what to expect, where he generously shared one of the brand’s most popular recipes: Massaman Beef Curry — over 500 servings of which fly off the pass each week.

Chin Chin Still Hungry Ben Cooper
Chin Chin executive head chef Benjamin Cooper with the new cookbook Chin Chin Still Hungry. Photograph courtesy of Chin Chin.

Can you give us an overview of what readers can expect from the latest collection of recipes in “Chin Chin Still Hungry”?

“The opportunity to write a third book was super exciting and we really wanted to give back to all our guests who have supported us over the years. Essentially, it’s an all-in guide to cooking Chin Chin at home that shows you how to harness the restaurant’s signature flavours for your own kitchen. We give you the secrets to all these sauces, dressings, relishes and whole dishes that have come to define my cooking and the food of Chin Chin.”

Is there a particular dish or recipe from the cookbook that you’re especially excited to prepare and share with attendees when on tour?

“Honestly, it’s just super exciting to be able to take the book on tour and share it with everyone. I can’t wait to teach people how to make the coconut chilli bomb that goes with the hot, sour seafood soup, or to introduce them to dishes like the grilled broccolini with sesame mayonnaise and the barbecue pork rib-eye with tomato nahm jim, which I know are going to be instant faves.”

What’s the one cooking utensil you can’t live without and why?

“A mortar and pestle — it’s hands down the best value piece of kitchen equipment you can buy.”

Chin Chin’s Massaman Beef Curry

Ingredients 

750gr beef brisket, cut into 3 equal portion
1⁄2 cup (125ml) kecap manis
1⁄3 cup (80ml) vegetable oil 400ml coconut cream, plus extra to garnish
large pinch of salt
1⁄3 cup Massaman Curry Paste 
1–2 golden or red shallots, sliced
80gr fresh pineapple, chopped
1 tbsp grated palm sugar
70gr peanuts, chopped, plus 2 tbsp extra, chopped, to garnish
2–3 tbsp fish sauce
2 tbsp Tamarind Water
3 kipfler potatoes, boiled, peeled, cut into bite-sized pieces
3 tbsp Crispy Shallots to garnish
roti to serve

Braising liquid

2 tbsp vegetable oil
2 knobs galangal, chopped
1 stalk lemongrass (pale part only), chopped
1 long red chilli, chopped
1⁄4 red onion, chopped
11⁄4 cups (310ml) coconut cream 2 cups (500ml) water
1⁄2 cup (125ml) chicken stock
1⁄3 cup (80ml) fish sauce
50gr grated palm sugar 

Method

1. Place the beef in a dish and brush all over with the kecap manis. Set aside for a few hours or overnight, if possible, to marinate. Wipe off any excess sauce, then heat a frying pan over medium heat with a little oil, add the beef and pan-sear on all sides until golden. Set aside.

2. Meanwhile, get the braising liquid started by heating the oil in a large, heavy- based ovenproof dish over medium heat. Add the galangal, lemongrass, chilli and red onion. Cook, stirring occasionally, for 3 minutes to release the aromas, then add the coconut cream, water, stock, fish sauce and palm sugar. Bring to the boil, ensuring the sugar dissolves, then simmer for 2–3 minutes.

3. Preheat the oven to 150°C. Add the beef to the dish of braising liquid, then cover and place in the oven. Braise for about 3 hours or until very tender. Turn off the heat and leave the brisket to cool in the liquid. Once cooled, remove the beef, reserving the liquid, and cut into large bite-sized pieces.

4. To a heavy-based pan over medium heat, add half the coconut cream, 2 tbsp
of the oil and a large pinch of salt. Once the cream starts to separate and the oils split out, add the curry paste and increase the heat slightly. You’ll begin to smell
the spices cooking straight away, but because the paste is made from mainly hard ingredients it will take a while to cook out properly (about 1 hour). The paste will also start to split when it’s nearly done. While it’s cooking, continue to stir the curry so that it doesn’t stick to the pan and burn.

5. Meanwhile, heat the remaining oil in a separate frying pan and slowly cook the shallot until golden. Add the pineapple and cook for about 15–20 minutes until jammy, then add the palm sugar and cook for a further 5 minutes.

6. Meanwhile, heat the remaining oil in a separate frying pan and slowly cook the shallot until golden. Add the pineapple and cook for about 15–20 minutes until jammy, then add the palm sugar and cook for a further 5 minutes.

7. Add 1/2 cup (125ml) of the reserved braising liquid and bring to the boil. Stir through the remaining coconut cream, the peanuts and half of the fish sauce and tamarind water. Simmer for 5 minutes to give the sauce a nutty flavour, taste to check seasoning and balance with fish sauce and/or tamarind water as needed. You might even like to add some extra coconut cream.

8. Add the potato and simmer for about 10 minutes. Stir in the beef and continue to simmer for a couple of minutes, ensuring the meat is warmed through.

9. Transfer to a serving bowl, garnish with coconut cream, crispy shallots and peanuts, and serve with roti on the side.

Still Hungry: On Tour

Below find the tour itinerary so far — click through for info and tickets:

Chin Chin, Melbourne

Merricks General Store, Mornington Peninsula

  • Thu 10 Oct: Dinner Party – SOLD OUT

Chin Chin, Sydney

Club Chin Chin, Geelong

Arkhé, Adelaide

Carlotta, Canberra

  • Sun 10 Nov: Dinner Party – SOLD OUT
  • Mon 11 Nov: Dinner Party – SOLD OUT
  • Tue 12 Nov: Dinner Party – SOLD OUT

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