Massaman Beef Curry

Massaman Beef Curry
(recipe sourced from WW Magazine September 2011)
 
Serves: 4
ProPoints per Serves: 11
 
2 teaspoons peanut oil
600 grams lean beef, cut into 3cm cubes
cooking spray
6 eschallots, thinly sliced
2 tablespoons Massaman Curry Paste
2 kaffir lime leaves, shredded
3 large carrots, thickly sliced
2 cups beef stock
3/4 cup light coconut cream
1 1/2 tablespoons fish sauce
1/4 cup fresh coriander leaves
2 cups steamed jasmine rice
1 lime, cut into wedges, to serve

 Heat peanut oil in a large heavy based saucepan over medium-high heat. Cook beef, in batches, for 2 - 3 minutes or until browned, then transfer to a plate and set aside.

Lightly spray same pan with cooking spray. Add eschallots and cook, stirring for 5 minutes or until browned. Add curry paste and lime leaves and cook, stirring, for 1 minute or until fragrant.

Return beef to pan, add carrots and stock and bring to the boil. Reduce heat and simmer, covered, for 1 1/2 hours or until beef is tender.

Add coconut cream and fish sauce and simmer, uncovered, for 30 minutes or until thickened slightly.

Serve Massaman Curry with fresh coriander sprinked on top with a bowl of steamed jasmine rice and lime wedges on the the side.
 
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