Beef Massaman with Potatoes and Green Beans

• 1 tbspolive oil
• 800gbraising beef, cut into 4cm chunks
• 1 x 400mltin full-fat coconut milk, not shaken
• 4 tbspmassaman curry paste
• 2onions, cut into thick wedges
• 1cinnamon stick, optional, removed before serving (optional)
• 2star anise, optional, removed before serving (optional)
• 600mlbeef stock
• 2 tbspfish sauce
• 2 tbsptamarind paste
• 1 tbspsoft brown sugar
• 700gwaxy potatoes, cut into 4cm chunks
• 3carrots, cut into chunks
• 250ggreen beans, halved
• 100groasted unsalted peanuts
• 60 mllime juice
• fine salt
• black pepper
• 500 gdried jasmine rice
• 300 gcucumber, sliced

Method

1. 1Heat the olive oil in a large casserole over a high heat. Season the beef with salt and pepper and brown in two batches for 4 minutes each until dark at the edges. Set aside.
2. 2Lower the heat to medium. Add 4 tbsp coconut milk and the massaman paste and stir for 2 minutes until fragrant. The milk does not need to separate; add a splash more if the paste catches. Stir in the onions and optional whole cinnamon and star anise for 1 minute.
3. 3Return the beef with the remaining coconut milk, stock, fish sauce, tamarind and brown sugar. Bring to a simmer, cover and cook gently for 90–120 minutes, stirring occasionally, until the beef is nearly tender. Add a little water if the sauce reduces too far.
4. 4Add the potatoes and carrots, cover again and cook for 30 minutes until the potatoes are tender and the beef falls apart under a fork.
5. 5Add the green beans and half the peanuts. Simmer uncovered for 8 minutes until the beans are tender and the sauce coats the beef. Remove any whole cinnamon and star anise. Stir in 60 ml lime juice and taste before adding salt or pepper.
6. 6During the final simmer, cook the listed 500 g dried jasmine rice according to the packet for eight portions. Serve the curry with the rice, cucumber and remaining peanuts. If saving some curry, cook only 62.5 g dry rice per person being served.
7. 7Cool leftover curry within 2 hours and freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat until piping hot throughout, adding water if needed. Cook rice fresh when serving.

Per serving

kcal

549

protein

13.2g

fibre

6.8g

carbs

85.9g

fat

18.9g