Massaman beef curry with rice and steamed vegetables
Trimmed beef chuck steak
480 g, fat trimmed, cut into 3cm pieces (Buy 600g)
1 medium, coarsley chopped
Massaman curry paste
Kaffir lime leaves
2 individual, shredded
1½ cup(s), (375ml)
Orange sweet potato (kumara)
320 g, peeled, cut into 3cm pieces, (buy 400g)
200 g, halved
1 bunch(es), (baby), trimmed, leaves seperated
Powdered coconut milk
25 g, (1/4 cup)
1 x 3 second spray(s)
- 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.
- 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.
- 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.
- 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.