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.

4

0m

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

Dairy-free
Egg-free
Gluten-free
Lactose-free
Nut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

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.