Massaman beef curry
Time to make: 1 hr 45 mins
( Hands-on time: 15 mins )
Total cost: $ 27.20 / $ 6.80 per serve
(at time of publication)
2 cinnamon sticks
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
1/4 cup unsalted peanuts, crushed
Total fat 20g
Saturated fat 7g
Dietary fibre 6g
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.
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