Massaman beef curry
- 2 cinnamon sticks
- 5 cloves
- 4 teaspoons oil
- 500g lean rump steak, cubed
- 1 onion, sliced
- 2cm piece fresh ginger, chopped or grated
- 2 tablespoons mild curry paste
- 165ml can Trident lite coconut milk
- 210ml water plus extra 1 cup
- 1 cup liquid salt-reduced beef stock
- 4 potatoes, cut in chunks
- 3 carrots, cut in chunks
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 2 teaspoons tamarind paste
- 4 cups baby spinach
- ¼ cup unsalted peanuts, crushed
Log In or Sign Up to save this recipe to your shopping list.
1 Break cinnamon in small pieces and place in a large non-stick pan with cloves. While stirring, heat over a low heat for a few minutes to release flavours. Remove from pan and set aside. The pan is now left aromatic for the curry.
2 Add oil to pan and heat. Add beef and cook until evenly browned. Add onion and ginger and cook for a few more minutes. Add paste and toss beef to coat evenly.
3 Add coconut milk, water, stock, potatoes, carrots, fish sauce, sugar and tamarind paste with reserved dry-fried spices. Bring to the boil, cover. Transfer to oven and cook for 1 1/2 hours, stirring a couple of times until meat is tender and potatoes are cooked. Remove cinnamon pieces.
4 Serve on a bed of spinach with a sprinkling of peanuts and fresh coriander if you prefer.
Make it gluten free: Check pastes and fish sauce are gluten free and use gluten-free stock.
- This curry tastes even better reheated and eaten a day later.
- Tamarind paste can be found in the Asian aisle of supermarkets.
Nutrition Info (per serve)
Total fat 20g
–Saturated fat 7g
Dietary fibre 6g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like
Leave a Reply
You must be logged in to post a comment.