Beef massaman curry
9
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
With all the flavour you need packed into one little tub, curry paste saves on time – and cupboard space
Ingredients
Calorie controlled cooking spray
4 spray(s)
Lean beef stir-fry strips
350 g
Onion
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
Instructions
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.
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