Easy Beef Massaman Curry
Peanuts are a common feature in a massaman curry but by adding them as a separate sprinkle, you can keep a close eye on the calories. Covering the surface of the curry with a baking parchment prevents moisture escaping and keeps the beef succulent.
Ingredients
- 1 tbsp sunflower oil
- 2 medium onions, thinly sliced
- 800 g braising beef, trimmed of all hard fat and cut into 2.5cm chunks
- 3 tbsp good quality massaman curry paste or Thai red curry paste
- 1 cinnamon stick
- 1 star anise
- 5 Kaffir lime leaves, fresh, frozen or dried
- 400 ml can reduced-fat coconut milk
- 1 beef stock cube, I use an Oxo cube
- 2 tbsp Thai fish sauce (nam pla)
- 1 tbsp light soft brown sugar or palm sugar
- 2 large potatoes (around 500g), preferably Maris Piper, peeled and cut into 2cm chunks
- chilli peanuts, to serve, optional
- fresh coriander, to garnish
Instructions
- Preheat the oven to 170°C/Fan 150°C/Gas 3. Trim the beef of all hard fat and cut roughly into 2cm chunks. Heat the oil in a large non-stick frying pan or wok and fry the onions over a medium heat for 2–3 minutes until lightly browned, while stirring. Add the beef and stir-fry together for 2 minutes until the beef is lightly coloured.
- Stir in the curry paste, cinnamon stick, star anise and lime leaves and cook for 1 minute, while stirring. Tip into a flameproof casserole. Pour over the coconut milk, crumble the beef stock on top and add the fish sauce and sugar.
- Bring to a gentle simmer, then turn off the heat and cover the surface of the curry with baking parchment. This will stop the curry drying out. Pop a lid on top and cook in the oven for 45 minutes.
- Take the dish out of the oven and stir in the potatoes. Cover and return to the oven for a further 45 minutes or until the beef and potatoes are tender. Serve sprinkled with chopped chilli peanuts and fresh chilli if you like. (Don’t eat the star anise or the lime leaves).
Chilli Peanuts
- Roughly chop 20g roasted salted peanuts and finely slice 1 long red chilli. Mix together in a small bowl. sprinkle over curries, soups and salads. Calories per serving: 495.
