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Beef massaman curry

Beef massaman curry

Total Time
30 min
10 min
20 min
A hearty, flavoursome curry, just perfect for chilly nights in. Using light coconut milk helps to reduce Points, especially compared to takeaway versions. Plus it is ready in just 30 minutes!


Dry jasmine rice

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 potatoes

200 g, (chat variety), quartered

Light peanut butter

2 tsp

Roasted peanuts

1 tbs, unsalted, chopped

Fresh coriander

2 tbs, chopped

Fresh red chilli

1 whole, (long), deseeded, sliced

Oil spray

1 x 3 second spray(s)


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


TO REFRIGERATE: Store curry in a large reusable container or transfer individual portions to separate reusable containers and keep for up to 3 days. To reheat, simmer gently in a saucepan or microwave individual portions until hot. Top with peanuts, coriander and chilli just before serving. TO FREEZE: Store curry as above for up to 3 months. Thaw overnight in the fridge. Reheat and serve as above.