Beef Massaman Curry

Name: Beef Massaman Curry
Prep time: 15 min
Cook time: 6 min
Yield: 4
Ingredients: 400ml can coconut cream; 4 tbsp gluten and wheat free massaman curry paste (I use Sainsbury’s); 500g stewing beef steak cut into large chunks; 450g waxy potatoes cut into 2 ½ cm chunks; 150g sweet potatoes cut into 2 ½ cm chunks; 2 onions cut into thin wedges; 1 cinnamon stick; 1 tbsp soft light brown sugar; 1 tbsp fish sauce; Cornflour to thicken if too runny

This beef curry is a rich, mild Thai curry that is great served as a main course with Jasmine rice. Cook it in the slow cooker for best results but can also be cooked in the oven at 190°C for around 2 hours.

Ingredients

400ml can coconut cream
4 tbsp gluten and wheat free massaman curry paste (I use Sainsbury’s)
500g stewing beef steak cut into large chunks
450g waxy potatoes cut into 2 ½ cm chunks
150g sweet potatoes cut into 2 ½ cm chunks
2 onions cut into thin wedges
1 cinnamon stick
1 tbsp soft light brown sugar
1 tbsp fish sauce
Cornflour to thicken if too runny

Information

Serves: 4

Diet: Gluten and Wheat Free

Cuisine: Thai

Type: Main

Method

Prep time: 15 mins Cook time: 6 mins

Heat 2 tbsp coconut cream in a large casserole dish (that has a tight-fitting lid) and add the curry paste and fry for 1 minute. Stir in the beef and fry until well coated and sealed. Stir in the rest of the coconut cream with half a can of water, the potatoes, sweet potatoes, onions, cinnamon stick, brown sugar and fish sauce. Bring to a simmer, then transfer to a slow cooker for 6 hours or place in the oven until the beef is tender – around 2 hours. Serve with jasmine rice.

Print recipe