Thai Massaman Beef Curry

Deliciously mild and fragrant, this Thai Massaman Beef Curry is incredibly easy to make, but full of flavour and makes a lovely change from the usual green and red Thai curries. (Serves 4-6, depending on appetite.)

Course Main Course

Cuisine Thai

Prep Time 15

Cook Time 2

Total Time 2 15

Servings people

Calories 477kcal

Author Eb Gargano

Ingredients

1 tablespoon olive oil
1 red onion diced
1 stick of lemongrass very finely chopped
1 cinnamon stick broken in two
6 cardamom pods bashed
2 dried bay leaves
4 cloves
1 star anise
1 teaspoon dried chilli flakes
800 g beef (stewing steak / chuck steak) diced
4 garlic cloves crushed or grated
1 tablespoon ginger grated
2 tablespoons turmeric ground
200 g new potatoes halved or quartered depending on size
400 ml tin coconut milk plus half a tin or water
Salt and black pepper
2 tablespoons fresh coriander chopped plus extra for garnish
Jasmine rice to serve optional
Vegetables to serve such as red pepper, tenderstem broccoli and pak choi to serve (optional)
1 lime quartered (optional)
25 g peanuts to serve (optional)

Metric - US Customary

Instructions

Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
Place the onions, lemongrass and olive oil in a large flameproof and ovenproof saucepan/casserole and fry on a gentle heat for 5 minutes, stirring occasionally. Meanwhile add the cinnamon stick, cardamom pods, bay leaves, cloves, star anise and chilli flakes to the same pot.
When the onions are softened but not browned, add the beef to the pot and turn the heat up to medium/high to brown the beef for a couple of minutes, stirring regularly.
Turn the heat back down and add the garlic, ginger, turmeric, salt, pepper and potatoes and stir everything together. Fry for another minute and then add the coconut milk. Half fill the tin with water and add this to the pot too, along with some salt and pepper to taste.
Bring everything to the boil and then pop the lid on and put the casserole dish in the oven for 2 hours, checking occasionally and topping up with more water if it gets too dry.
Approximately 15 minutes before the beef curry is ready, cook the jasmine rice according to the packet instructions, then quickly stir fry your vegetables in wok oil or coconut oil over a high heat – you may find adding a splash of boiling water (1-2 tablespoons only) will help the broccoli cook better.
When the curry is done, add 2 tablespoons of coriander and stir, then serve everything at the table for people to help themselves to the curry, vegetables and rice.

Notes

If you don’t have a pan that can go on the hob and in the oven, cook up to stage 5 in a saucepan and then transfer to a casserole dish before it goes in the oven.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition