Massaman Steak with Crispy Potato Patties
Pan-seared fillet steak rubbed with massaman curry paste and kecap manis, served with golden potato patties, caramelized onions, fresh salad, and a warm peanut-coconut sauce with sambal heat. Quick weeknight dinner combining Thai spice with crispy texture.
Ingredients
- 2 fillet steak
- 1 tbsp massaman curry pastered curry paste1:1spicethai
different spice profile
- 1 tbsp kecap manissoy sauce + brown sugar1 tbsp kecap manis = 0.5 tbsp soy + 1 tsp sugarsauceadds glutenadds soy
umami slightly different
- 2 medium potatoes
- 1 dstspn butter or oil
- 2 medium onions
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- pepper and salt(optional)
- 1 tbsp crunchy peanut buttersmooth peanut butter1:1nut
texture differs
- 1 tbsp coconut milk
- 1 tsp sambal oelek
- green salad ingredients such as cos lettuce, shallots, cucumber, or grated carrot, chopped
- crushed peanuts
- lemon juice, from half a lemon
Instructions
- 1
Rub massaman curry paste and kecap manis into fillet steak and set aside to marinate.
- 2
Grate potatoes and rub pepper and salt through thoroughly. Place in colander to draw out moisture.
- 3
Chop salad ingredients, arrange on serving plate, drizzle with lemon juice, and sprinkle with crushed peanuts.
- 4
Chop onions and fry over medium heat in oil until softened.
- 5
Stir brown sugar and balsamic vinegar through onions to taste. Transfer to serving plate.
- 6
Wipe out pan and heat more oil. Squeeze potatoes dry, mix with melted butter, and press firmly into four flat patties.
- 7
Fry potato patties until they change color and firm up, then flip and cook until golden. Drain on paper towel.
- 8
Using the same oil, pan-fry marinated steak until cooked to desired doneness.
- 9
In a microwave-proof cup, heat peanut butter, coconut milk, and sambal oelek together.
- 10
Plate steak with potato patties, onions, and salad. Spoon warm peanut sauce over or alongside.
Tips
Potato patties are delicate when first cooking; handle gently to keep them intact. Loose pieces will firm up as they cook.
Microwave the peanut sauce just before serving so it stays warm.
Marinate steak while preparing other components for maximum flavor.
Good to Know
Cooked potato patties and steak keep refrigerated up to 3 days. Reheat gently in a low oven. Peanut sauce stores 4 days; reheat before serving.
Marinate steak up to 4 hours ahead. Prepare salad ingredients and grate potatoes (keep in salted colander) up to 2 hours ahead.
Plate warm steak and potato patties with room-temperature salad and warm peanut sauce drizzled over.
Common Mistakes
Do not skip salting and draining grated potatoes to avoid soggy, falling-apart patties.
Do not use too high heat when frying potatoes to avoid burning the exterior before the inside cooks through.
Do not flip potato patties until they have firmed and changed color to avoid breaking apart.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
texture differs
umami slightly different