Beef massaman curry
7
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
A hearty, flavoursome curry, just perfect for chilly nights in. Using light coconut milk helps to reduce Points, especially compared to takeaway versions. Plus it is ready in just 30 minutes!
Ingredients
Dry jasmine rice
½ cup(s), (100g)
Beef stir-fry strips, raw
350 g
Brown onion
1 medium, thinly sliced
Red capsicum
1 medium, thinly sliced
Massaman curry paste
2 tbs
Light canned coconut milk
¾ cup(s), (185ml)
Beef stock cube
½ individual, gluten-free variety, (to make 1 cup (250ml) beef stock)
Baby potatoes
200 g, (chat variety), quartered
Light peanut butter
2 tsp
Roasted peanuts
1 tbs, unsalted, chopped
Fresh coriander
2 tbs, chopped
Fresh red chilli
1 whole, (long), deseeded, sliced
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook rice following packet instructions.
2
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium–high heat. Cook beef, onion and capsicum, stirring, for 4–5 minutes, until beef is browned and vegetables are tender. Stir in curry paste and cook, stirring, for 1–2 minutes, until fragrant.
3
Stir in coconut milk and stock. Add potatoes and bring to the boil. Reduce heat and simmer, partially covered, for about 10 minutes or until potatoes are tender. Stir in peanut butter until combined. Divide rice and curry among bowls. Serve sprinkled with peanuts, coriander and chilli.
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