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Massaman Beef Curry
Beef cooked until tender using Thai ingredients. This dish relies on a balance of layered flavours – spicy, sour and sweet.
Prep: 20 mins
Cook: 2 hours 30 mins
Serves 4
Excellent source of iron
Low Sodium
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IngredientsBeef
To serve
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Method |
Nutrition Information Per Serving
Serving size: 590g| Energy kJ (kcal) | 2877 (687) |
| Protein (g) | 47.1 |
| Fat (g) | 27.4 |
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Saturated (g)
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14.8 |
| Carbohydrate (g) | 60.8 |
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Sugars (g)
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11.5 |
| Sodium (mg) | 538 |
| Iron (mg) | 6.1 |
| Zinc (mg) | 11.5 |
| Vitamin B12 (ug) | 4.3 |
| Vitamin D (ug) | N/A |
| Selenium (ug) | 6.3 |
- Chuck steak is the perfect cut for beef curry.
- Beef curry is delicious the next day after the flavours have developed further.
- Place baking paper, cut to fit, on top of the liquid to protect the meat and reduce evaporation if the lid on your ovenproof casserole dish is not tight fitting.
- Serve with roughly chopped coriander, if available
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
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0800 733 466enquiries@beeflambnz.co.nz   
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Beef
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 on the lid 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.
To serve
Serve Massaman beef curry topped with the peanuts and parsley. Add a bowl of cooked rice.