Thai Beef Massaman Curry
Tender beef and vegetable curry
Serves
4
Prep Time
20 mins
Cook Time
2 hrs 30 mins
Thai cooking is all about balancing the sweet, the sour, the hot and the salty. This massaman curry is the ideal combination and has only a little heat, ideal for the whole family.
This feast works all year round, just serve with seasonal steamed green veg.
This recipe is based on Kathy Paterson's original Massaman Beef Curry recipe.
Thai cooking is all about balancing the sweet, the sour, the hot and the salty. This massaman curry is the ideal combination and has only a little heat, ideal for the whole family.
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ShareIngredients
500g Quality Mark chuck steaksi
cut into 5cm pieces2 Tbsp Massaman curry paste
1 small onion
coarsely chopped1 cup coconut milk
1 cup water
2 Tbsp lime juicei
2 Tbsp brown sugar
1 bay leaf
1 Tbsp fish sauce
300g waxy potatoes
cut into large chunks
2 Tbsp peanuts
optional. roasted and roughly chopped2 Tbsp chopped fresh parsleyi
Jasmine rice
seasonal greens
steamed
Method
Preheat the oven to 170°C.
Toss the beef in the Massaman curry paste.
Heat a large frying pan over a medium heat and add a dash of oil.
Place in the onion and cook until soft but not coloured.
Transfer to an ovenproof casserole dish.
Add another dash of oil to the frying pan and place in the beef, in batches, and brown on both sides.
Transfer to the casserole dish as you go.
Pour the coconut milk and water into the frying pan and allow to bubble up.
Add the lime juice, sugar, bay leaf and fish sauce.
Stir to combine, then pour over the beef.
Place the lid of the ovenproof dish on and place in the oven to cook for 1 hour.
Remove from the oven, taste for seasoning and add the potatoes.
Cook for a further 1.5 hours until the beef is almost falling apart.
Serve Massaman beef curry topped with the peanuts and parsley.
Add a bowl of cooked rice and seasonal steamed green vegetables.
Nutrition Information per Serving (395g)
This nutritional analysis does not include peanuts, parsley, rice, or seasonal steamed greens and is based on the curry only.
