Beef Massaman Curry

Name: Beef Massaman Curry with Jasmine Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 200 Grams of Pulled beef; 500 Grams of New potatoes; 1 Piece of Shallots; 1 Piece of Carrot; 1 Piece of Lemongrass; 10 Grams of Ginger garlic paste; 10 Grams of Red curry paste; 2 Grams of Turmeric powder; 2 Grams of Cardamom powder; 1 Grams of Cinnamon powder; 2 Grams of Cumin powder; 30 Grams of Peanut butter; 10 Grams of Coconut sugar; 3 Piece of Lime leaves; 15 Grams of Tamarind paste; 10 ML of Fish sauce; 1 Piece of Dried bay leaves; 200 ML of Coconut milk; 150 ML of Water; 150 Grams of Jasmine rice; 300 ML of Water; 1 Tsp of Salt; 1 Piece of Lime; 15 Grams of Fresh coriander; 40 Grams of Salted peanuts

with Jasmine Rice

Massaman is a mild Thai curry which marries local flavours with Middle Eastern spices like cardamom, cumin and cinnamon.

46 Reviews

Cals 1234 · Prot 54 · Carbs 161 · Fat 49

Family Friendly

30 min

Massaman is a mild Thai curry which marries local flavours with Middle Eastern spices like cardamom, cumin and cinnamon.

46 Reviews

Cals 1234 · Prot 54 · Carbs 161 · Fat 49

Family Friendly

Ingredients

Curry

Pulled beef

200 Grams

New potatoes

500 Grams

Shallots

1 Piece

Carrot

1 Piece

Lemongrass

1 Piece

Ginger garlic paste

10 Grams

Red curry paste 7*

10 Grams

Turmeric powder

2 Grams

Cardamom powder

2 Grams

Cinnamon powder

1 Gram

Cumin powder

2 Grams

Peanut butter 1*9*

30 Grams

Coconut sugar

10 Grams

Lime leaves

3 Piece

Tamarind paste

15 Grams

Fish sauce 6*10*

10 ML

Dried bay leaves

1 Piece

Coconut milk

200 ML

Water

150 ML

To serve

Jasmine rice

150 Grams

Water

300 ML

Salt

0.5 Tsp

Lime

1 Piece

Fresh coriander

15 Grams

Salted peanuts 1*

40 Grams

Allergens

*7 Crustaceans, *1 Peanuts, *9 Soya, *6 Fish, *10 Wheat

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	5158 / 1234
Fats (g)	49
of which saturated (g)	17.7
Carbohydrates (g)	161
of which sugars (g)	15.3
Fibers (g)	18.2
Proteins (g)	53.7
Salt (g)	7.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Wash the potatoes and chop them into small pieces. Cook in salted boiling water for 12 min. Drain. Meanwhile, peel and chop the shallots. Peel the carrots and chop into small batons. Finely slice 5 cm of the lemongrass. Keep the rest whole.

2 Boil rice

Rinse the jasmine rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

3 Start curry

Heat a pan over a medium heat with another drizzle of vegetable oil. Once hot, add the shallots and cook for 3 min. Add the ginger garlic paste, sliced lemongrass, red curry paste (spicy!), turmeric, cardamom, cinnamon and cumin. Cook for 2 min further until fragrant.

4 Simmer

Add the carrots and potatoes. Cook for 2 min. Add the pulled beef, peanut butter, coconut sugar, lime leaves tamarind paste, fish sauce, bay leaf, coconut milk, measured water and the big piece of lemongrass. Cover and simmer for 10 min.

5 Serve

Slice the lime into wedges and chop the coriander leaves. Season the curry with a squeeze of lime juice. Serve the curry over the cooked jasmine rice. Garnish with the peanuts, coriander and any remaining lime wedges.

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