Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 12/07/2025. See terms.
Join now
Photo of Beef and vegetable massaman curry by WW

Beef and vegetable massaman curry

6
Points®
Total Time
2 hr 35 min
Prep
20 min
Cook
2 hr 15 min
Serves
4
Difficulty
Easy
Massaman curry is a Thai favourite! Try our lighted up version packed with vegetables.

Ingredients

Beef gravy steak, raw

500 g, cut into 3cm chunks

Brown onion

1 medium, cut into thin wedges

Massaman curry paste

60 g, (¼ cup)

Light canned coconut milk

½ cup(s), (125ml)

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)

Beef stock

½ cup(s), (125ml)

Kaffir lime leaves

2 individual

Star anise

1 individual

Cinnamon quill

1 whole

Baby potatoes

8 individual, (320g) halved

Carrot(s)

2 medium, halved lengthways, thickly sliced

Lime juice

1 tbs

Fish sauce

2 tsp

Roasted peanuts

1 tbs, unsalted, toasted, chopped

Fresh coriander

¼ cup(s), chopped

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large heavy-based saucepan with oil and heat over medium-high heat. Cook beef, in 2 batches, for 4 minutes each batch, or until browned. Set aside. Reduce heat to medium. Add onion and cook, stirring occasionally, for 5 minutes, or until soft. Add curry paste. Cook, stirring, for 1 minute.
  2. Return beef to pan and stir to coat in onion mixture. Add coconut milk, yoghurt, stock, lime leaves, star anise and cinnamon stick. Cover and simmer over low heat for 1 hour.
  3. Stir in potato and carrot, cover and simmer for 1 hour, or until meat is tender and sauce has reduced and thickened. Stir in lime juice and fish sauce. Serve sprinkled with peanuts and coriander leaves.

Notes

SERVING SUGGESTION: Steamed broccolini.

You might like

You might like