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Beef massaman curry

Serves: 4

Time to make: 1 hr 30 mins

Hands-on time: 15 mins

Total cost: $26.60 / $6.65 per serve

(at time of publication)

Ingredients

1 tablespoon rice bran oil
500g chuck steak or blade steak,
fat trimmed and cubed
2 tablespoons massaman curry paste
500g baby potatoes, quartered
12 baby onions, peeled
1 tablespoon finely grated fresh ginger
1 cup fresh coriandercilantroX, stalks and leaves kept separate, chopped
1 cup light coconut milk
3½ cups halved button mushrooms
1 lime, zest and juice, plus extra lime wedges to serve
1 tablespoon fish sauce
3 kaffir lime leaves
2 cups cooked brown rice, to serve
1 red chilli, thinly sliced, to serve (optional)

Instructions

1 Preheat oven to 150°C.

2 In a large, cast iron Dutch oven (or ovenproof pot with a lid), heat oil over medium-high. Brown steak then remove from pot and set aside. To the pot, add curry paste, potatoes, onions, ginger and coriander stalks. Fry for 2 minutes, until fragrant.

3 Stir in coconut milk and 2 cups water and bring to a boil. Remove from heat, add mushrooms, zest and juice, fish sauce and kaffir leaves and return beef to the pot. Stir well, cover and cook in the oven for about 90 minutes.

4 Serve with rice and garnish with lime wedges, coriander leaves and chilli slices, if desired.

Nutrition Info (per serve)

Kilojoules 2200kJ

Calories 526cal

Protein 34g

Total fat 18g

–Saturated fat 7g

Carbohydrates 50g

–Sugars 10g

Dietary fibre 8g

Sodium 550mg

Calcium 60mg

Iron 4.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.