Beef and vegetable massaman curry
6
Points®
Total time: 2 hr 35 min • Prep: 20 min • Cook: 2 hr 15 min • Serves: 4 • Difficulty: Easy
Massaman curry is a Thai favourite! Try our lighted up version packed with vegetables.
Ingredients
Beef gravy steak, raw
500 g, cut into 3cm chunks
Brown onion
1 medium, cut into thin wedges
Massaman curry paste
60 g, (¼ cup)
Light canned coconut milk
½ cup(s), (125ml)
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
Beef stock
½ cup(s), (125ml)
Kaffir lime leaves
2 individual
Star anise
1 individual
Cinnamon quill
1 whole
Baby potatoes
8 individual, (320g) halved
Carrot(s)
2 medium, halved lengthways, thickly sliced
Lime juice
1 tbs
Fish sauce
2 tsp
Roasted peanuts
1 tbs, unsalted, toasted, chopped
Fresh coriander
¼ cup(s), chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large heavy-based saucepan with oil and heat over medium-high heat. Cook beef, in 2 batches, for 4 minutes each batch, or until browned. Set aside. Reduce heat to medium. Add onion and cook, stirring occasionally, for 5 minutes, or until soft. Add curry paste. Cook, stirring, for 1 minute.
2
Return beef to pan and stir to coat in onion mixture. Add coconut milk, yoghurt, stock, lime leaves, star anise and cinnamon stick. Cover and simmer over low heat for 1 hour.
3
Stir in potato and carrot, cover and simmer for 1 hour, or until meat is tender and sauce has reduced and thickened. Stir in lime juice and fish sauce. Serve sprinkled with peanuts and coriander leaves.
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