Massaman beef curry with rice and steamed vegetables
5
Points®
Total time: 2 hr 35 min • Prep: 20 min • Cook: 2 hr 15 min • Serves: 4 • Difficulty: Easy
Schedule this yummy curry for a Sunday when you've got time to let the meat slow cook so it falls apart in your mouth
Ingredients
Vegetable oil
2 tsp
Beef chuck steak, raw
480 g, fat trimmed, cut into 3cm pieces (Buy 600g)
Brown onion
1 medium, coarsley chopped
Massaman curry paste
2 tbs
Kaffir lime leaves
2 individual, shredded
Beef stock
1½ cup(s), (375ml)
Orange sweet potato (kumara)
320 g, peeled, cut into 3cm pieces, (buy 400g)
Fish sauce
2 tbs
Brown sugar
1 tbs
Green string beans
200 g, halved
Pak choy
1 bunch(es), (baby), trimmed, leaves seperated
Powdered coconut milk
25 g, (1/4 cup)
Fresh coriander
¼ cup(s)
Oil spray
1 x 3 second spray(s)
Instructions
1
Heat oil in a large heavy-based saucepan over medium-high heat. Cook beef, turning, in batches, for 2–3 minutes or until browned. Transfer to a plate.
2
Lightly spray same pan with oil and heat over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add curry paste and lime leaf and cook, stirring, for 1 minute.
3
Return beef to pan with stock and bring to the boil. Reduce heat and simmer, covered, for 1½ hours or until beef is tender. Add sweet potato, fish sauce and sugar and simmer, uncovered, for 30 minutes or until sweet potato is tender.
4
Add beans and pak choy for last 3 minutes of cooking. Combine coconut milk powder with 2 tablespoons warm water in a small bowl. Stir mixture into curry. Serve sprinkled with coriander.
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