Thai-style beef massaman curry
The best Thai curry recipe
5 - 6
Serves
15 mins
Prep Time
2 hrs
Cook Time
Recipe author
Beef + Lamb New Zealand
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Ingredients
1kg Quality Mark beef forequarter steak e.g. chuck
2 garlic cloves
crushed
4cm knob fresh ginger
grated
1/3 cup Massaman curry paste
2 1/2 cups beef stock
400ml coconut milk
2 potatoes
cubed
2 tsp fish sauce
To serve
a small handful of basil leaves
roasted unsalted peanuts
Method
To Make Curry
Cooktop Method
1
Preheat the oven to 180°C.
2
Cut beef into 2.5-3cm cubes.
3
Season with salt and pepper, then add about 2 tablespoons of oil to beef and mix well.
4
Heat a large frypan over a medium-high heat.
5
Brown the beef in 2 or 3 batches.
6
Remove each batch and place in a casserole dish.
7
Reduce heat in pan to medium and add a little extra oil.
8
Add the garlic, ginger and curry paste, cook for 1-2 minutes, stir often.
9
Pour in the stock, stirring well.
10
Pour the mixture over the beef in the casserole dish and stir to combine.
11
Cover the casserole dish and place in the oven.
12
Stir every 40 minutes or so, adding a little water if needed to keep the ingredients just covered.
13
Cook until the beef is almost tender (about 90 minutes).
14
Add the coconut milk, potatoes and fish sauce.
15
Cook for a further 30 minutes, or until the beef is very tender.
16
Garnish with fried basil leaves and roasted peanuts to serve.
Nutrition Information per Serving (407g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
1281kJ (306 kcal)
Protein
41g
Total Fat
9.8g
Saturated Fat
4.6g
Carbs
13.3g
Dietary Fibre
g
Sodium
478mg
Iron
5mg
Zinc
9.5mg
Vitamin B12
6.8µg
