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Massaman Beef Curry

Tasty Beef Curry with Coconut Milk

4 - 5

Serves

20 mins

Prep Time

2 hrs 30 mins

Cook Time

Kathy Paterson

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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High Iron

High Protein

Low Carb

Massaman Beef Curry

Ingredients

Beef

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750g Quality Mark chuck steaks

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cut into 5cm pieces

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2 Tbsp Massaman curry paste

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1 Tbsp olive oil

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1 small onion

coarsely chopped

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1 cup coconut milk

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1 cup water

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2 Tbsp lime juice

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2 Tbsp brown sugar

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1 bay leaf

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a splash of fish sauce

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300g waxy potatoes

cut into large chunks

To serve

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2 Tbsp peanuts

roasted and roughly chopped

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2 Tbsp chopped fresh parsley

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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)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

1677 kJ (401 kcal)

Protein

34.4g

Total Fat

21.9g

Saturated Fat

11.5g

Carbs

14.7g

Sugars

11.5g

Sodium

482mg

Iron*

5.3mg

* Percentage of recommended daily intake (Aust/NZ)