I absolutely adore curries, especially ones packed with loads of vegetables and tender beef. Massaman curry is authentically a Thai dish but I’ve added my own little spin on this one. This meal is great as you can just pop it on the stove (it only takes about 15 minutes to prepare) and then leave it for a couple of hours whilst entraining guests or doing chores. It’s simple to make and tastes delicious, and I always make extra as it’s divine for lunch or dinner the next day too!
- 2 tbls vegetable oil
- 650g beef, sliced thinly
- 3 tbls massaman curry paste
- 1 cup coconut milk
- 1 cup chicken stock
- 3 potatoes, peeled, chopped roughly
- 1 carrot, chopped roughly
- 1 brown onion, diced
- 1/2 broccoli, roughly chopped
- 1 zucchini, roughly chopped
- 1 cup frozen peas
- 2 bay leaves
- 5 cardamom pods, lightly crushed
- 1 tbl fish sauce
- 1 1/2 cups long grain rice (cook per packet instructions)
- fried shallots, to sprinkle on top
Heat oil in a large saucepan over medium-high heat and add onion and beef. Stirring until evenly browned then transfer to a plate.
Add the curry paste to a saucepan and cook for 1 minute or until aromatic. Return the beef and onion to the pan. Add coconut milk, potatoes, carrot, broccoli, zucchini and peas and stir, then add bay leaves, cardamom pods, fish sauce.
Reduce heat to low and add stock. Cover and simmer, stirring occasionally, for 2 hours or until beef is tender.
Serve on rice with a sprinkle of shallots and dig in!
Happy cooking, love Jem x