Massaman beef curry recipe

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  • Yield: 2 Servings
  • Preparation Time: 10 Minutes
  • Cooking Time: 1 Hour 20 Minutes


  • 120 g brown rice
  • 1 tablespoon olive oil
  • ½ small onion, finely chopped
  • 170 g lean gravy beef, cut into 2.5 cm cubes
  • 4 teaspoons massaman curry paste
  • 1 cup (250 ml) reduced-salt vegetable stock
  • 150 g tinned crushed tomatoes
  • 120 ml light coconut milk
  • 1 medium potato, cut into 2.5 cm cubes
  • 8 green beans, trimmed and halved
  • Sea salt and ground black pepper, to taste
  • Fresh coriander leaves, to garnish
How to Make It
  1. Place the rice and 300 ml of water in a small saucepan over high heat and bring to the boil, stirring occasionally. Cover and reduce the heat to medium–low. Simmer for 20–25 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and leave to stand, covered, for 5 minutes.
  2. Meanwhile, heat the oil in a saucepan over medium heat. Add the onion and cook for 4–5 minutes or until soft and translucent, stirring occasionally. Add the beef and cook for 5 minutes or until lightly browned, stirring frequently.
  3. Add the curry paste and cook for 1 minute or until fragrant, stirring constantly. Stir in the stock, tomatoes and coconut milk and reduce the heat to medium–low. Simmer for 45 minutes, covered, or until the beef is tender, stirring occasionally.
  4. Add the potato and simmer, covered, for 15–20 minutes or until tender. Add the beans and simmer for a further 5 minutes or until tender. Season with salt and pepper, if desired.
  5. To serve, place the rice in two serving bowls and top with the massaman curry. Sprinkle over the coriander.

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