Beef Massaman Curry

with Jasmine Rice

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Instructions

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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 5/7.5/10 cm of the lemongrass. Keep the rest whole.

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2 Fry beef

Pat the steak strips dry with kitchen paper. Heat a large non-stick pan with a drizzle of vegetable oil over a high heat. Once hot, add the steak strips and fry for 2-3 min. Tip: If the pan is looking crowded, you may wish to fry the steak strips in batches. Remove from the pan and set aside. Wipe the pan clean.

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3 Boil rice

Rinse the jasmine rice. Add the ricemeasured 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.

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4 Start curry

Return the pan to 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 lemongrassred curry paste (spicy!)turmericcardamomcinnamon and cumin. Cook for 2 min further until fragrant.

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5 Simmer

Add the carrots and potatoes. Cook for 2 min. Add the steak strips, peanut buttercoconut sugarlime leaves tamarind pastefish saucebay leafcoconut milkmeasured water and the big piece of lemongrass. Cover and simmer for 10 min.

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6 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 peanutscoriander and any remaining lime wedges.

Tips for fussy eaters

Save some of the beef and vegetables and prepare a mild stir-fry for them. Serve over cooked rice.

Pro tip

The trick to perfectly fluffy rice is to thoroughly rinse it first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

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

Cooking Time: 30 min

Cals 1174 · Prot 63 · Carbs 132 · Fat 48

Gluten-Free

Dairy-Free

Ingredients

Number of people

Curry

Steak strips 350 Grams
New potatoes 500 Grams
Shallots 1 Piece
Carrot 1 Piece
Lemongrass 1 Piece
Ginger garlic paste 10 Grams
Red curry paste 10 Grams
Turmeric powder 2 Grams
Cardamom powder 2 Grams
Cinnamon powder 1 Gram
Cumin powder 2 Grams
Peanut butter 30 Grams
Coconut sugar 10 Grams
Lime leaves 3 Piece
Tamarind Paste 15 Grams
Fish sauce 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 40 Grams

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

Cooking Time: 30 min

Cals 1174 · Prot 63 · Carbs 132 · Fat 48

Gluten-Free

Dairy-Free

Instructions

photo

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 5/7.5/10 cm of the lemongrass. Keep the rest whole.

photo

2 Fry beef

Pat the steak strips dry with kitchen paper. Heat a large non-stick pan with a drizzle of vegetable oil over a high heat. Once hot, add the steak strips and fry for 2-3 min. Tip: If the pan is looking crowded, you may wish to fry the steak strips in batches. Remove from the pan and set aside. Wipe the pan clean.

photo

3 Boil rice

Rinse the jasmine rice. Add the ricemeasured 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.

photo

4 Start curry

Return the pan to 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 lemongrassred curry paste (spicy!)turmericcardamomcinnamon and cumin. Cook for 2 min further until fragrant.

photo

5 Simmer

Add the carrots and potatoes. Cook for 2 min. Add the steak strips, peanut buttercoconut sugarlime leaves tamarind pastefish saucebay leafcoconut milkmeasured water and the big piece of lemongrass. Cover and simmer for 10 min.

photo

6 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 peanutscoriander and any remaining lime wedges.

Tips for fussy eaters

Save some of the beef and vegetables and prepare a mild stir-fry for them. Serve over cooked rice.

Pro tip

The trick to perfectly fluffy rice is to thoroughly rinse it first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

Ingredients

Number of people

Curry

Steak strips 350 Grams
New potatoes 500 Grams
Shallots 1 Piece
Carrot 1 Piece
Lemongrass 1 Piece
Ginger garlic paste 10 Grams
Red curry paste 10 Grams
Turmeric powder 2 Grams
Cardamom powder 2 Grams
Cinnamon powder 1 Gram
Cumin powder 2 Grams
Peanut butter 30 Grams
Coconut sugar 10 Grams
Lime leaves 3 Piece
Tamarind Paste 15 Grams
Fish sauce 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 40 Grams
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