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
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 85g unsalted peanuts
- 400ml can coconut milk
- 4 tbsp massaman curry paste
- 600g stewing beef steakcut into large chunks
- 450g waxy potatoescut into 2.5cm chunks
- 1 onioncut into thin wedges
- 4 kaffir limeleaves (available from Thai shops or dried from supermarkets)
- 1 cinnamon stick
- 1 tbsp tamarindpaste
- 1 tbsp palm or soft light brown sugar
- 1 tbsp fish sauce
- 1 red chillideseeded and finely sliced, to serve
- jasmine riceto serve
Nutrition: per serving
- kcal734
- fat46g
- saturates21g
- carbs38g
- sugars13g
- fibre3g
- protein44g
- salt1.87g
Method
step 1
Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.
step 2
Heat 2 tbsp coconut milk (use the cream on top if there is any) in a large casserole dish with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed.
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 until the beef is tender.
step 4
Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.
