Photo of Beef massaman curry by WW

Beef massaman curry

Points® value
Total Time
30 min
10 min
20 min
With all the flavour you need packed into one little tub, curry paste saves on time – and cupboard space


Calorie controlled cooking spray

4 spray(s)

Lean beef stir-fry strips

350 g


1 large, sliced

Peppers, all types

1 medium, red, deseeded and sliced

Massaman curry paste

60 g

Sweetened coconut drink

250 ml

Beef stock cube(s)

1 cube(s), to make 250ml

Thai Fish Sauce

2 teaspoon(s)

New potatoes, raw

200 g, quartered

Thai jasmine rice, microwaveable

500 g, 2 x 250g pouches

Smooth Peanut Butter

10 g

Unsalted Peanuts

10 g, chopped to serve

Coriander, fresh

1 tablespoon(s), chopped to serve

Chilli, green or red

1 individual, deseeded and sliced, to serve


  1. Mist a large nonstick pan with cooking spray and set over a medium heat. Add the beef, onion and pepper, and cook for 4-5 minutes, until the vegetables are beginning to soften and the beef is browned. Stir in the curry paste and cook for 2 minutes.
  2. Add the coconut milk alternative, stock and fish sauce, then the new potatoes and bring to the boil. Reduce the heat and cook, partially covered, for 10 minutes or until the potatoes are tender. Spoon in the peanut butter, then stir until combined.
  3. Meanwhile, cook the rice to pack instructions, then divide it between the bowls. Top with the curry and garnishes, to serve.


Use leftover curry paste as a rub for poultry and fish, or stir through veg before roasting