Thai Beef Massaman Curry
Tender beef and vegetable curry
4
Serves
20 mins
Prep Time
2 hrs 30 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
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.
Rate this recipe
Share
Ingredients
Beef
500g Quality Mark chuck steaks
i
cut into 5cm pieces
2 Tbsp Massaman curry paste
1 small onion
coarsely chopped
1 cup coconut milk
1 cup water
2 Tbsp lime juice
i
2 Tbsp brown sugar
1 bay leaf
1 Tbsp fish sauce
300g waxy potatoes
cut into large chunks
To serve
2 Tbsp peanuts
optional. roasted and roughly chopped
2 Tbsp chopped fresh parsley
i
Jasmine rice
seasonal greens
steamed
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 over a medium heat and add a dash of oil.
4
Place in the 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
Place the lid of the ovenproof dish on and place in the oven to cook for 1 hour.
Start Timer
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.
Start Timer
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.
Energy
1649kJ (393 kcal)
Protein
28.8g
Total Fat
21g
Saturated Fat
13.2g
Carbs
21.1g
Dietary Fibre
2.9g
Sodium
470mg
Iron
4.5mg
Zinc
6.6mg
Vitamin B12
1.7µg
