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Massaman Beef Curry

Tasty Beef Curry with Coconut Milk

4

Serves

20 mins

Prep Time

2 hrs 30 mins

Cook Time

Kathy Paterson

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

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Beef,

Casserole/Slow,

Ingredients

Beef

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750g, cut into 5cm pieces Quality Mark chuck steaks

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2 tbsp massaman curry paste

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1 small, coarsely chopped onion

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1 cup coconut milk

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1 cup water

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2 tbsp lime juice

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2 tbsp brown sugar

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1 bay leaf

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a splash of fish sauce

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300g, cut into large chunks waxy potatoes

To serve

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2 tbsp, unsalted roasted, coarsely chopped peanuts

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2 tbsp, roughly chopped parsley

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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

More info

Nutrition Information per Serving (590g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

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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