Massaman beef curry
6
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Originating in Thailand, this hearty curry is wonderfully rich with layers of incredible flavour.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Shallots
4 medium, sliced
Potatoes, Raw
400 g, peeled and cubed
Curry Powder
1 teaspoon(s)
Curry paste
2 tablespoon(s), Red Thai
Reduced fat coconut milk, tinned (7.7% Fat)
200 ml
Thai Fish Sauce
1 tablespoon(s)
Beef stock cube(s)
1 cube(s), 400ml stock
Cinnamon Stick
1 stick(s)
Green Beans
100 g, trimmed
Beef medallion steaks, lean
300 g, cut into strips
Unsalted Peanuts
25 g, chopped
Chilli, green or red
½ individual, finely sliced
Instructions
1
Mist a large lidded saucepan with the cooking spray, add the shallots and stir-fry for 2 minutes.
2
Add the potatoes, curry powder and Thai curry paste and cook, stirring, for 1 minute.
3
Pour in the coconut milk, fish sauce and beef stock. Add the cinnamon stick and simmer, covered, for 10 minutes.
4
Add the green beans to the pan and cook for a further 5 minutes before adding the beef. Cook gently for 3 minutes or until the beef is just cooked through but still tender. Remove the cinnamon stick.
5
Ladle the curry into bowls and sprinkle the chopped peanuts and chilli on top, then serve.
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