Massaman beef curry
Tasty beef curry with coconut milk
4 - 5
Serves
20 mins
Prep Time
2 hrs 30 mins
Cook Time
Recipe author
Kathy Paterson
Beef cooked until tender using Thai ingredients. This dish relies on a balance of layered flavours – spicy, sour and sweet.
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Ingredients
Beef
750g Quality Mark chuck steaks
i
cut into 5cm pieces
2 Tbsp Massaman curry paste
1 Tbsp olive oil
1 small onion
coarsely chopped
1 cup coconut milk
1 cup water
2 Tbsp lime juice
2 Tbsp brown sugar
1 bay leaf
a splash of fish sauce
300g waxy potatoes
cut into large chunks
To serve
2 Tbsp peanuts
roasted and roughly chopped
2 Tbsp chopped fresh parsley
i
Jasmine rice
Method
To Make Curry
To Serve
1
Preheat the oven to 170°C.
2
Toss the beef in the Massaman curry paste.
3
Heat a large frying pan on medium and add a dash of oil.
4
Add onion and cook until soft but not coloured.
5
Transfer to an ovenproof casserole dish.
6
Add another dash of oil to the frying pan and place in the beef, in batches, and brown on both sides.
7
Transfer to the casserole dish as you go.
8
Pour the coconut milk and water into the frying pan and allow to bubble up.
9
Add the lime juice, sugar, bay leaf and fish sauce.
10
Stir to combine, then pour over the beef
11
Put the lid back on and place in the oven to cook for 1 hour.
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12
Remove from the oven, taste for seasoning and add the potatoes.
13
Cook for a further 1.5 hours until the beef is almost falling apart.
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Nutrition Information per Serving (358g)
This nutrition analysis is based on 5 serves and does not include the rice to serve.
Energy
1677kJ (401 kcal)
Protein
34.4g
Total Fat
21.9g
Saturated Fat
11.5g
Carbs
14.7g
Dietary Fibre
3.7g
Sodium
482mg
Iron
5.3mg
Zinc
8.0mg
Vitamin B12
2.1µg
