Thai massaman beef curry recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 1 hour 50 minutes

Ingredients

2 cups rice

2 tbsp vegetable oil

1 brown onion, cut into large wedges

100g massamancurry paste

1kg Beef Chuck Casserole Steak, cut into 5cm pieces

1 garlic clove (1 tsp paste) crushed

2.5cm (1 tbsp paste) ginger

400ml can coconut milk

250ml beef stock

1 cinnamon stick or quill

1 long red chilli, thinly sliced

2 bay leaves

2 tbsp palm sugar

2 tbsp lime juice

1 tbsp fish sauce

45g peanuts

400g potatoes, quartered

Steamed jasmine rice, to serve

Coriander sprigs, to serve

Lime wedges, to serve

Directions

Step 1

Heat the oil in a large heavy-based pan over medium-low heat.

Add the onion and cook for 5 mins.

Add massaman paste and cook for 1 min or until fragrant.

Add the beef and cook, stirring, for 3 mins or until browned.

Add the garlic and ginger and cook for 1 min.

Step 2

Add coconut milk, stock, cinnamon, chilli, bay leaves, palm sugar, lime juice, fish sauce, peanuts and potato to the pan and bring to the boil.

Reduce heat to low, cover and simmer for 1 1/2 hours or until the beef is very tender.

Put the rice on.

Step 3

Divide the steamed jasmine rice among serving bowls. Top with the curry and serve with coriander and lime wedges.

Nutrition

• Calories: 763.54
• Total Fat: 200.8 g
• Saturated Fat: 110.3 g
• Cholesterol: 660 mg
• Sodium: 3.2 mg
• Total Carbohydrate: 124.1 g
• Total Sugars: 32.0 g
• Protein: 243.5 g