Massaman beef curry
9
Points®
Total time: 2 hr 25 min • Prep: 15 min • Cook: 2 hr 10 min • Serves: 4 • Difficulty: Easy
Tender beef simmered to perfection in the fresh flavours of coconut and lime. Enjoy the taste of Thailand in this mild curry
Ingredients
Peanut oil
2 tsp
Beef chuck steak, raw
545 g, (buy 600g), fat trimmed
Eschalot(s)
6 whole, finely chopped
Massaman curry paste
2 tbs
Kaffir lime leaves
2 individual, shredded
Carrot(s)
3 large, chopped
Beef stock
2 cup(s), (500ml)
Light coconut cream
¾ cup(s), (185ml)
Fish sauce
1½ tbs
Fresh coriander
¼ cup(s)
Cooked white rice
2 cup(s), (340g)
Lime(s)
1 medium, wedges to serve
Instructions
1
Heat peanut oil in a large heavy-based saucepan over medium-high heat. Cook beef, in batches, for 2–3 minutes or until browned, then transfer to a plate and set aside.
2
Lightly spray same pan with oil. Add eschallots and cook, stirring, for 5 minutes or until browned. Add curry paste and lime leaves and cook, stirring, for 1 minute or until fragrant. Return beef to pan, add carrots and stock and bring to the boil. Reduce heat and simmer, covered, for 1½ hours or until beef pieces are tender. Add coconut cream and fish sauce and simmer, uncovered, for 30 minutes or until thickened slightly. Serve massaman curry with fresh coriander leaves sprinkled on top and with a bowl of steamed jasmine rice and lime wedges on the side.
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