massaman curry paste

If you're looking for a curry dish that's full of flavour, here you have it! This Beef Massaman Curry is here to stay and we're obsessed. 

Beef Massaman Curry

peanuts

coconut milk

beef braising steak

mL vegetable oil

curry paste (like Mae Ploy)

tbsp. fish sauce

sugar sugar

water

Tamarind paste

cinnamon

kaffir lime leaves

potatoes,

g green beans,

coriander,

Jasmine rice, to serve

Pak choi, to serve

Heat a frying pan and toast the peanuts for 5 minutes, allow to cool and then roughly chop.&nbsp;

Open the can of coconut milk and scrape off the coconut cream. Add the cream into a heavy bottomed pan over a medium heat, (If using low fat coconut milk or it has not separated use 20ml vegetable oil).

Sear off the beef pieces in the pan until browned, then add the curry paste and cook for two minutes until the aromats are released.

Add the rest of the coconut milk, water, fish sauce, tamarind, sugar, cinnamon stick, kaffir lime leaves and half the peanuts and simmer for&nbsp; approx. 1.5 hours or until the beef is tender.  Top up the pan a little with water if needed.&nbsp;

When the beef is ready add the potatoes cover and simmer for a further 15 minutes, then add the green beans and simmer for a further 5 minutes.&nbsp; Check the potatoes and green beans are tender and season with further fish sauce if needed.  Stir through the coriander.&nbsp;

Serve with Jasmine rice, pak choi and the remaining peanuts.&nbsp;

Massaman Curry is a delicious Thai curry sauce that pairs perfectly with rice noodles and vegetables for an easy gluten free and vegetarian recipe, made in just 29 minutes!

Vegetarian Massaman Curry Noodles

coconut oil

onion (large dice)

broccoli florets

carrots (large dice)

bell pepper (sliced)

unsweetened full fat coconut milk

tbsp sugar

peanut butter

soy sauce

lime juice

oz rice noodles

cooking water from rice noodles

cilantro (chopped)

onions

peanuts (chopped)

lime

Bring a large pot of water to boil on the stove.

Heat the coconut oil in a large skillet or wok on the stove over medium high heat.

Add the onion and massaman curry paste to the skillet, saute 2-3 minutes.

Add the broccoli, carrots and bell pepper, saute for 3 minutes.

Add the coconut milk, sugar, peanut butter and soy sauce to the skillet and bring to a simmer.

Simmer for 10-12 minutes.

While the vegetables are simmering, add the rice noodles to the boiling water, turn the heat on the stove off and allow the rice noodles to soak in the hot water for 8-10 minutes.

Add one cup of the water from the noodles to the vegetable curry.

Drain the remaining water from the noodles and add the noodles to the skillet with the vegetable curry.

Add the lime juice to the skillet, then toss everything together to combine.

Transfer to bowls and top with cilantro, green onions and chopped peanuts.

Serve with a lime wedge on the side for squeezing over the dish.

Top 2 massaman curry paste recipes from across the web

The most viewed massaman curry paste recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beef Massaman Curry

Vegetarian Massaman Curry Noodles

Top 2 massaman curry paste recipes from across the web

The most viewed massaman curry paste recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Massaman Curry

Vegetarian Massaman Curry Noodles

The most viewed massaman curry paste recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine