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.
Serves44
Cook time30 mins30 minutes
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
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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
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.
