Budget Friendly Massaman Beef Curry
Tasty Beef Curry with Coconut Milk
2 hrs 30 mins
Beef + Lamb New Zealand
This dish relies on a balance of layered flavours – spicy, sour and sweet. A perferct warming meal with tender beef and Thai ingredients.
This recipe is based on Kathy Paterson's original Massaman Beef Curry recipe.
Beef cooked until tender using Thai ingredients. This dish relies on a balance of layered flavours – spicy, sour and sweet. This recipe is based on Kathy Paterson's original Massaman Beef Curry recipe.
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500g Quality Mark chuck steaks
cut into 5cm pieces
2 tbsp massaman curry paste
1 small onion
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
2 tbsp peanuts
optional. roasted and roughly chopped
2 tbsp chopped fresh parsley
To Make Curry
Preheat the oven to 170°C.
Toss the beef in the Massaman curry paste.
Place 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 1/2 hours until the beef is almost falling apart.
Nutrition Information per Serving (395g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)