Massaman beef curry
(at time of publication)
- 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
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
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