One-pot massaman beef curry
This one pot Thai massaman curry combines pumpkin, eggplant, green beans and rump steak in a creamy coconut sauce. Easy to make in just 30 minutes.
Serves
4
Prep
0m
Cooking
30m
Ingredients
- 1 tbs olive oil
- 600g Coles Australian No Added Hormones Beef Rump Steak
- 1 red onion, cut into wedges
- ⅓ cup (100g) massaman curry paste
- 600g butternut pumpkin, peeled, seeded, cut into 2cm pieces, or 500g pkt Coles Australian Diced Butternut Pumpkin
- 1 large eggplant, cut into 3cm pieces
- 400ml coconut milk
- 300g green beans, trimmed, halved crossways
- 450g pkt microwavable jasmine rice
- ¼ cup (35g) peanuts, toasted, chopped
Method
STEP 1
Heat half the oil in a large deep frying pan over high heat. Season the steak. Cook for 2 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside to rest.
STEP 2
Heat the remaining oil in the pan over high heat. Add onion. Cook, stirring, for 2 mins. Add curry paste. Cook, stirring, for 1 min or until aromatic. Add pumpkin, eggplant and coconut milk. Bring to a simmer. Reduce heat to medium-low. Cover and cook for 10 mins or until the pumpkin is tender. Add the beans. Cook, covered, for 2 mins or until the beans are bright green and tender crisp.
STEP 3
Meanwhile, heat the rice following packet directions.
STEP 4
Thinly slice the steak. Add to the vegetable mixture in the pan and stir to combine. Sprinkle with the peanut and serve with rice.
Dietary Information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
