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Photo of Massaman beef curry with rice and steamed vegetables by WW

Massaman beef curry with rice and steamed vegetables

12
Points®
Total Time
2 hr 35 min
Prep
20 min
Cook
2 hr 15 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Steamed Asian vegetables, plus jasmine rice.TIP: This curry can be stored, covered, in the refrigerator for up to 3 days, alternatively, label, date and freeze for up to 2 months.

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