Impress your family with this irresistible beef massaman curry. Hearty and full of flavour, it’s an Asian-inspired classic you’ll be making on repeat.
Serves88
Cook time6 hr 15 mins6 hour 15 minutes
Prep time20 mins20 minutes
Ingredients
1 tsp peanut oil
800g Coles Australian Gravy Beef, cut into 4cm pieces
1 brown onion, cut into wedges
400ml can coconut milk
270ml can coconut cream
3 star anise
2 cinnamon sticks
2 brushed potatoes, washed, peeled, quartered
2 tbs brown sugar
2 tbs lime juice
1 tbs fish sauce
1/2 cup (70g) roasted peanuts
Coriander leaves, to serve
Thinly sliced chilli, to serve
Steamed jasmine rice, to serve
Naan bread (optional), to serve
Massaman curry paste
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1 red onion, finely chopped
3 long red chillies, seeded (optional), chopped
4 garlic cloves
1 stem lemongrass, pale section only, finely chopped
1 tbs finely grated fresh ginger
4 coriander roots, washed, chopped
1/2 tsp sea salt flakes
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the curry paste, place the ground coriander, cumin, cardamom and cinnamon in a saucepan over medium heat. Cook for 1 min or until aromatic. Transfer to a food processor. Add onion, chilli, garlic, lemongrass, ginger, coriander roots, salt and 2 tbs water. Process until smooth.
Step 2
Heat the oil in a large frying pan over high heat. Cook beef in 4 batches, turning, for 3 mins or until browned all over. Transfer to a plate. Add the onion to the pan with the curry paste and cook, stirring, for 2 mins or until fragrant.
Step 3
Place the curry paste mixture, beef, coconut milk, coconut cream, star anise, cinnamon, potato and 1 cup (250ml) water in a slow cooker. Cook on high for 6 hours (or on low for 8 hours) or until beef is very tender.
Step 4
Stir in the sugar, lime juice and fish sauce. Stir in peanuts.
Step 5
Spoon the curry among serving bowls.
Recipe tip
Top with coriander and chilli. Serve with rice and naan bread, if desired.
800g Coles Australian Gravy Beef, cut into 4cm pieces
1 brown onion, cut into wedges
400ml can coconut milk
270ml can coconut cream
3 star anise
2 cinnamon sticks
2 brushed potatoes, washed, peeled, quartered
2 tbs brown sugar
2 tbs lime juice
1 tbs fish sauce
1/2 cup (70g) roasted peanuts
Coriander leaves, to serve
Thinly sliced chilli, to serve
Steamed jasmine rice, to serve
Naan bread (optional), to serve
Massaman curry paste
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1 red onion, finely chopped
3 long red chillies, seeded (optional), chopped
4 garlic cloves
1 stem lemongrass, pale section only, finely chopped
1 tbs finely grated fresh ginger
4 coriander roots, washed, chopped
1/2 tsp sea salt flakes
Description
Impress your family with this irresistible beef massaman curry. Hearty and full of flavour, it’s an Asian-inspired classic you’ll be making on repeat.
Method
Step 1
To make the curry paste, place the ground coriander, cumin, cardamom and cinnamon in a saucepan over medium heat. Cook for 1 min or until aromatic. Transfer to a food processor. Add onion, chilli, garlic, lemongrass, ginger, coriander roots, salt and 2 tbs water. Process until smooth.
Step 2
Heat the oil in a large frying pan over high heat. Cook beef in 4 batches, turning, for 3 mins or until browned all over. Transfer to a plate. Add the onion to the pan with the curry paste and cook, stirring, for 2 mins or until fragrant.
Step 3
Place the curry paste mixture, beef, coconut milk, coconut cream, star anise, cinnamon, potato and 1 cup (250ml) water in a slow cooker. Cook on high for 6 hours (or on low for 8 hours) or until beef is very tender.
Step 4
Stir in the sugar, lime juice and fish sauce. Stir in peanuts.
