Rich, creamy massaman beef curry makes a satisfying and filling meal. Tender beef, chunks of potato and crunchy roasted peanuts combine in a mildly spicy sauce that is both child and adult friendly.
Using rump steak gives tender beef in much less time – perfect for busy weeknights when you don’t have time to let the curry simmer away for hours. I like to serve it topped with extra peanuts, chilli, wedges of lemon and a good handful of fresh coriander, but you can mix up the toppings depending on your personal preference. You can use limes instead of lemons if you prefer – this is the more traditional option. I’ve used lemons in this case, to optimise the shopping list for this menu (and lemons tend to be cheaper and more easily available year-round in New Zealand). Crisp, steamed green beans make a nice, nutritious accompaniment to the meal.
Recreate Thai takeaway at home with this easy massaman beef curry. Using rump steak means tender beef in less time - perfect for curry in a hurry!
Peel potatoes and carrots. Cut potatoes into large chunks, dice carrots, slice onion, and crush garlic. Dice rump steak into 3cm cubes.
Heat 1 tablespoon of peanut oil in a large frying pan over a high heat and brown beef. Remove from the pan and set aside. Turn heat down to medium. Add the remaining half tablespoon of peanut oil to the pan and cook the onion for a couple of minutes, until just softened. Add the garlic, ginger and curry paste and cook for a few minutes, until fragrant.
Place the beef, potatoes, carrot, coconut cream, stock, sugar, fish sauce, lime juice, cinnamon stick and half of the peanuts in the pan. Season with salt and pepper and leave to simmer for 20 minutes, stirring occasionally.
While curry is simmering, prepare the green beans by trimming off the ends. Place in a microwave safe bowl with 1/2 cup water and microwave for 3 minutes. Drain, drizzle with olive oil and season with salt and pepper. Microwave rice according to instructions on the packet. Remove the cinnamon stick from the curry and stir through the yoghurt. De-seed the chilli and finely slice.
Plate out individual portions of rice and beans and spoon curry over the top. Sprinkle over the chilli, remaining peanuts and coriander (if desired).
WINE MATCH: Fruity aromatic wines such as Gewürztraminer and Riesling pair well with the powerful flavours of this curry.
GLUTEN FREE OPTION: This is an easy meal to make gluten free. Just make sure you use a gluten free beef stock and check that your massaman curry paste, fish sauce and roasted peanuts do not contain any gluten.
BUDGET TIP: If you prefer, you can boil your own rice instead of using microwave pouches. Try 1 1/2 - 2 cups (uncooked) white or brown basmati rice and cook according to instructions on the packet. Set the rice to cook while the curry is simmering.
INGREDIENT SWAP: Roasted cashew nuts are a good alternative to peanuts in this recipe. You can also use limes instead of lemons.
INGREDIENT TIP: If you can't find the curry paste at your local supermarket, try your nearest Asian grocery store.
STORING AND REHEATING: This meal is a good make-ahead option as all of the components can be easily reheated together. Pack up individual portions, refrigerate and microwave when required. You can also freeze this meal - just make sure it is packaged in airtight containers.