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Photo of Beef massaman curry by WW

Beef massaman curry

9 - 10
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min


Rice, jasmine, dry

½ cup(s), (100g)

Lean beef stir-fry strips

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 potato

200 g, chat variety, quartered

Light peanut butter

2 tsp

Roasted peanuts

1 tbs, chopped

Fresh coriander

2 tbs, chopped

Fresh red chilli

1 whole, deseeded, sliced

Oil spray

1 x 3 second spray(s)


  1. Cook rice following packet instructions until tender.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook beef, onion and capsicum for 4-5 minutes or until vegetables are softened and beef is browned. Stir in curry paste and cook for 1-2 minutes or until fragrant.
  3. Stir in coconut milk and stock. Add potatoes and bring to the boil, reduce heat and cook, partially covered, for 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.