60+ Minutes

Beef

Mild

3-Hour Slow-Cooked Beef Massaman Curry

Family Friendly ●
Slow Cook ●
Special Occasion

Everyone's favourite curry – well, at least in the top five – the beautifully rich massaman has a long history of being adored and adapted. It's perhaps one of the original examples of fusion, taking influences from the Sub-Continent, Persia and Southeast Asia. Time in the pot is where it's at for harnessing that rich, unctuous flavour of tender beef, coconut milk and spice. Our version uses a ready-to-go curry paste, for a sit back and relax kind of cook up.

Ingredients and Equipment

Serves

Supplied Ingredients

400g chuck steak

1 brown onion

1 piece ginger

1 sebago potato

50g massaman curry paste

200ml coconut milk

150g jasmine rice

1 bunch broccolini

½ lime *

10g roasted peanuts *

* Extra supplied, measure amount

Pantry Ingredients

20ml (1 tbs) vegetable oil

Equipment you'll use

Heavy-Based Saucepan With Lid

Medium Saucepan With Lid

Nutrition Information

Per Serving

Energy(kJ): 3842kj

Energy(Cal): 918.3cal

Protein: 62.8g

Fat: 32g

Saturated Fat: 14.5g

Carbohydrate: 89.6g

Sugars: 11g

Sodium (mg): 320.9mg

The average adult daily energy intake is 8700 kJ

Allergens

Contains: peanut, soy

May contain traces of other allergens

Recipe

1

Brown Beef

Cut beef into 4cm pieces and season with ½ teaspoon salt flakes and pepper. Heat oil in a heavy-based saucepan over medium-high heat, add beef and cook, turning, for 5–6 minutes or until golden brown all over. While beef is browning, continue with step 2.

2

Prepare Vegetables

Peel and thinly slice onion. Peel and finely grate ginger. Cut potato into large pieces.

3

Add Onion and Curry Paste

Add onion, ginger, massaman curry paste and a pinch of salt to pan and cook, stirring, for 3–4 minutes or until onion has softened.

4

Simmer Curry

Add coconut milk and 250ml (1 cup) water and bring to a rapid simmer. Cover with a lid, reduce heat to medium-low and cook, stirring occasionally, for 1½ hours or until beef is very tender. Remove lid, add potatoes and cook for a further 30 minutes or until potatoes are tender.

5

Cook Rice

Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve.

6

Plate Up

Trim broccolini and add to curry. Cover with lid and cook for a further 4–5 minutes or until tender. Cut lime into wedges. Divide rice between bowls and top with massaman curry and broccolini. Sprinkle with peanuts and serve with lime wedges.

Australians QuiteLike

3-Hour Slow-Cooked Beef Massaman Curry

Fabulous fresh ingredients

"Wonderful recipes that are delicious and nutritious and good value for money"

Ericca

Easy to cook

"Very tasty and quick to cook which is a big help during the week when you are working."

Helen

Great quality produce

"The recipes are so much better than all other meal kits I’ve tried over the years."

Asami