Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Mild, fragrant Thai-style beef curry — Thailand.
Equipment: Large casserole or deep saucepan
Measures and names
Ingredients
- 1 tbsp oil
- 700 g stewing beef, cubed
- 2 tbsp massaman curry paste
- 1 x 400ml tin coconut milk
- 1 onion, sliced
- 1 cinnamon stick
- 2 star anise
- 2 tbsp natural peanut butter (no sugar)
- 1 tbsp fish sauce and squeeze of lime
- 30 g roasted peanuts, to serve
Method
- Heat a little oil in a large casserole and fry the curry paste for 1 minute, until fragrant.
- Add the beef in batches and brown it in the paste, about 5 minutes.
- Pour in the coconut milk, add the onion, cinnamon and star anise, and bring to a gentle simmer. Cook, partly covered, for about 1 hour 15 minutes, until the beef is tender.
- Stir in the peanut butter and fish sauce and simmer uncovered for 10 more minutes, until the sauce is thick and glossy.
- Remove the cinnamon and star anise. Taste — balance with a squeeze of lime rather than reaching for salt; the fish sauce brings the saltiness.
- Scatter with roasted peanuts and serve with cauliflower rice.
Swaps and tips
Massaman is mild and aromatic — great for those who don't like heat. Check the paste label for added sugar and use 100% peanut butter. Freezes well for up to 3 months.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 42 g | 11 g | 3 g | 38 g | 560 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
