Easy Massaman Beef Curry Recipe | Your Ultimate Menu (2024)

CURRY

• 400 g potatoes
• 2 carrots
• 1 brown onion
• 2 cloves garlic
• 400 g beef rump steak
• 1 1/2 Tbsp peanut oil
• 1 Tbsp grated fresh ginger
• 1/3 cup massaman curry paste (80 g)
• 400 ml lite coconut cream
• 3/4 cup beef stock (250 ml)
• 1 Tbsp soft brown sugar
• 1 Tbsp fish sauce
• 1 Tbsp lemon juice
• 1 cinnamon stick
• 2/3 cup roasted, salted peanuts (140 g)
• 1/3 cup unsweetened Greek yoghurt (80 ml)
• 1 red chilli (optional)

TO SERVE

• 350 g green beans
• 1 tsp olive oil
• 500 g microwave pouches brown basmati rice (2 x 250 g pouches)
• Fresh coriander (optional)
• Wedges of lemon (optional)

1. PREPARE CURRY

   Peel potatoes and carrots.Cut potatoes into large chunks, dice carrots, slice onion, and crush garlic. Dice rump steak into 3cm cubes.
   

2. Heat 1 tablespoon of peanut oil in a large frying pan over a high heat and brown beef. Remove from the pan and set aside. Turn heat down to medium. Add the remaining half tablespoon of peanut oil to the pan and cook the onion for a couple of minutes, until just softened. Add the garlic, ginger and curry paste and cook for a few minutes, until fragrant.

3. Place the beef, potatoes, carrot, coconut cream, stock, sugar, fish sauce, lime juice, cinnamon stick and half of the peanuts in the pan. Season with salt and pepper and leave to simmer for 20 minutes, stirring occasionally.

4. PREPARE CONDIMENTS
   

   While curry is simmering, prepare the green beans by trimming off the ends. Place in a microwave safe bowl with 1/2 cup water and microwave for 3 minutes. Drain, drizzle with olive oil and season with salt and pepper. Microwave rice according to instructions on the packet. Remove the cinnamon stick from the curry and stir through the yoghurt. De-seed the chilli and finely slice.

5. SERVE

   Plate out individual portions of rice and beans and spoon curry over the top. Sprinkle over the chilli, remaining peanuts and coriander (if desired).