Sticky coconut rice, mango & passion fruit
With flavours straight from Thailand, this is a wonderfully fresh way to end a celebratory meal
Beef massaman curry
Serves 4
Easy
Prep:
Cook:
Slow-cooked, tender beef and a sprinkling of crunchy peanuts to finish – it's curry heaven
Skip to ingredients
- ½ cup plus 2 tbsp unsalted peanuts
- 13.66 fl oz can unsweetened coconut milk
- 4 tbsp massaman curry paste
- 1 lb 5 oz beef stew meatcut into large chunks
- 1 lb yellow potatoescut into 1in chunks
- 1 onioncut into thin wedges
- 4 lime leaves(fresh or dried)
- 1 cinnamon stick
- 1 tbsp tamarind paste
- 1 tbsp palm or light brown soft sugar
- 1 tbsp fish sauce
- 1 red chile pepperdeseeded and finely sliced, to serve
- jasmine riceto serve
Nutrition: per serving
- kcal734
- fat46g
- saturates21g
- carbs38g
- sugars13g
- fibre3g
- protein44g
- salt1.87g
Method
step 1
Heat the oven to 400F/gas 6, then roast the peanuts on sheet pan for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce the oven to 350F/gas 4.
step 2
Heat 2 tbsp coconut milk (use the cream on top, if there is any) in a large Dutch oven with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated.
step 3
Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven, or until the beef is tender.
step 4
Sprinkle with the sliced chile pepper and remaining peanuts, then serve straight from the dish with jasmine rice.
