• Skip to main content
  • Skip to after header navigation
  • Skip to site footer
  • Facebook
  • Instagram
  • Twitter
Justine Pattison logo

Justine Pattison

Everyday inspiration in the kitchen

  • Home
  • About
    • Meet The Team
    • In the Test Kitchen
  • My books
  • Recipes
    • Beef and Lamb
    • Breakfast and Brunch
    • Cakes and Bakes
    • Chicken and Turkey
    • Desserts
    • Fish and Seafood
    • Meat-free and Vegan
    • Microwave
    • Pork, Bacon and Ham
    • Salads and Stir Fries
    • Sauces and Seasonings
    • Slow Cooker
    • Snacks, Soups and Small Bites
    • Vegetables, Pasta and Rice
  • Tips & Advice
  • Media
  • News
  • Contact

Easy Beef Massaman Curry

Print Recipe
Peanuts are a common feature in a massaman curry but by adding them as a separate sprinkle, you can keep a close eye on the calories. Covering the surface of the curry with a baking parchment prevents moisture escaping and keeps the beef succulent.
Prep Time 15 minutes mins
Cook Time 1 hour hr 45 minutes mins
Total Time 2 hours hrs
Servings 4
Calories 495

Ingredients

  • 1 tbsp sunflower oil
  • 2 medium onions, thinly sliced
  • 800 g braising beef, trimmed of all hard fat and cut into 2.5cm chunks
  • 3 tbsp good quality massaman curry paste or Thai red curry paste
  • 1 cinnamon stick
  • 1 star anise
  • 5 Kaffir lime leaves, fresh, frozen or dried
  • 400 ml can reduced-fat coconut milk
  • 1 beef stock cube, I use an Oxo cube
  • 2 tbsp Thai fish sauce (nam pla)
  • 1 tbsp light soft brown sugar or palm sugar
  • 2 large potatoes (around 500g), preferably Maris Piper, peeled and cut into 2cm chunks
  • chilli peanuts, to serve, optional
  • fresh coriander, to garnish

Instructions

  • Preheat the oven to 170°C/Fan 150°C/Gas 3. Trim the beef of all hard fat and cut roughly into 2cm chunks. Heat the oil in a large non-stick frying pan or wok and fry the onions over a medium heat for 2–3 minutes until lightly browned, while stirring. Add the beef and stir-fry together for 2 minutes until the beef is lightly coloured.
  • Stir in the curry paste, cinnamon stick, star anise and lime leaves and cook for 1 minute, while stirring. Tip into a flameproof casserole. Pour over the coconut milk, crumble the beef stock on top and add the fish sauce and sugar. 
  • Bring to a gentle simmer, then turn off the heat and cover the surface of the curry with baking parchment. This will stop the curry drying out. Pop a lid on top and cook in the oven for 45 minutes.
    .
  • Take the dish out of the oven and stir in the potatoes. Cover and return to the oven for a further 45 minutes or until the beef and potatoes are tender. Serve sprinkled with chopped chilli peanuts and fresh chilli if you like. (Don’t eat the star anise or the lime leaves).

Chilli Peanuts

  • Roughly chop 20g roasted salted peanuts and finely slice 1 long red chilli. Mix together in a  small bowl. sprinkle over curries, soups and salads. Calories per serving: 495.

Notes

Cook's tip

The addition of potatoes means you don't need to serve this dish with rice. Add a big bowl of green vegetables or a leafy salad on the side instead.

Buy ‘TAKEAWAY FAVOURITES’ Without the Calories: Low-Calorie Recipes, Cheats and Ideas From Around the World

Share this post:

Share on X (Twitter)Share on FacebookShare on PinterestShare on LinkedInShare on E-mail

For some extra inspiration

For inspiring ideas, new recipes and lots of tips to not only save you time and money, but help you cook and eat better too, sign up to my newsletter here.

This is the perfect way to stay in touch if you don’t use social media.
I won’t share your details and you can also opt-out anytime.

Sidebar

Justine’s books

Cover of Ping!
buy Now
freeze book cover
Buy Now
Slow cooker paperback
Buy Now
Buy Now
without the calories comfort food
Buy Now
without the calories easy one pot
Buy Now
without the calories pasta and rice
Buy Now
without the calories quick and easy
Buy Now
without the calories takeaway favourites
Buy Now
Justine also in her kitchen
Kitchen
Justine and Claire cooking in the kitchen

Instagram

My gooey microwave ‘baked’ camembert is featured i My gooey microwave 'baked' camembert is featured in @dailymailweekend today, along with scrambled eggs, warm fruit compote and pitta bread pizzas - all taken from Ping!⁠
⁠
⁠
⁠
#microwaverecipes #microwave #Ping! #weekendmeals #weekendrecipes
My latest book – PING! – is published today.⁠
⁠
It’s a collection of over 100 energy-saving, family-friendly recipes cooked using just a microwave oven. ⁠
⁠
It’s a bit of departure from my recent books, but one I hope you'll find useful – and perhaps intriguing too. There's something fascinating about cooking in the microwave and, even though I’ve been using them for many years, I was surprised by the huge variety of different - and very delicious - dishes that could be cooked successfully using microwave power alone. Everything from easy curries and 'casseroles', to lasagne, barbecue-style chicken, spicy rice, banoffee pie, sticky toffee pudding, rich chocolate brownie and lemon drizzle cake! ⁠
⁠
If you do fancy taking a peak at Ping!, you can find it in your local bookshop, online and via the link in my bio.⁠
⁠
#microwaverecipes #microwavemagic #quickandeasymeals #familymeals #energysaving #tastyinminutes #microwavecuisine #convenientcooking #microwaverecipebook #justinepattison⁠
⁠
For a healthy midweek meal, why not try a simple v For a healthy midweek meal, why not try a simple veggie bolognese? Taken from my slow cooker book, this one makes four really generous servings or six smaller portions. It freezes very well and can be used for a lasagne, pasta bake or base for veggie cottage pie. Perfect if you like to go meat-free or simply fancy a change.⁠
⁠
Click in the link in my bio to take you to the recipe.⁠
⁠
#slowcooker #healthymidweekmeals #meatfreerecipes ⁠
#veggiebolognese #slowcookerecipes #freezerfriendlymeals⁠
Slow cooker pulled pork makes an easy meal for ove Slow cooker pulled pork makes an easy meal for over the weekend. My version is rich and spicy - perfect for piling into warmed wraps with pink pickled onions, avocado, soured cream and shredded lettuce. ⁠
⁠
You can find the recipe by clicking on the link in my bio. ⁠
⁠
#slowcookerpulledpork #justinepattisonrecipes #weekendcooking⁠
#easyrecipes #spicypulledpork⁠
⁠
⁠
⁠
Thinking you’d like something different for breakf Thinking you'd like something different for breakfast? These fruity layered yoghurt pots can be made with fresh or frozen berries and prepped ahead. Add a small handful of nuts or some granola for extra crunch.⁠
⁠
Click on the link in my bio for the recipe.⁠
⁠
#healthybreakfast #crushedberryyoghurt #justinepattisonrecipe #yoghurtbreakfast #mealprep
Load More… Follow Justine on Instagram
  • Facebook
  • Instagram
  • Twitter
  • Mail

Copyright © 2017–2023 · Justine Pattison · All Rights Reserved · Privacy Policy · Terms and Conditions