Massaman Beef Curry
Tasty Beef Curry with Coconut Milk
4
Serves
20 mins
Prep Time
2 hrs 30 mins
Cook Time
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
Low Sodium
Beef,
Casserole/Slow,
Ingredients
Beef
750g, cut into 5cm pieces Quality Mark chuck steaks
i
2 tbsp massaman curry paste
1 small, coarsely chopped 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, cut into large chunks waxy potatoes
To serve
2 tbsp, unsalted roasted, coarsely chopped peanuts
2 tbsp, roughly chopped parsley
i
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
Place 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 bee
11
Place on the lid and place in the oven to cook for 1 hour.
12
Remove from the oven, taste for seasoning and add the potatoes.
13
Cook for a further 1 1/2 hours until the beef is almost falling apa
Nutrition Information per Serving (590g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2877 (687)kJ
Protein
47.1g
Total Fat
27.4g
Saturated Fat
14.8g
Carbs
60.8g
Sugars
11.5g
Sodium
538mg
Iron*
6.1mg
* Percentage of recommended daily intake (Aust/NZ)
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