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Justine Pattison

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Easy Beef Massaman Curry

 

Easy Beef Massaman Curry

Print Recipe
Prep Time
15 mins
Cook Time
1 hr 45 mins
Calories
495
 

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.

Servings: 4
Calories: 495 kcal

Ingredients

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

Method

  1. 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.

  2. 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. 

  3. 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.

  4. 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

  1. 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.

Recipe Notes

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

Category: Hearty Suppers

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Five Reasons to make it!

⭐ Simple recipe using mainly store cupboard ingredients
⭐ Chicken wings are really cheap!
⭐ Easy food to share with friends
⭐ Healthier version of a classic
⭐ Perfect football snack - put in the oven when the game starts, and they'll be ready for half time!

Copy the link below for the recipe.
https://www.justinepattison.com/recipe/buffalo-wings-with-blue-cheese-dip/

#withoutthecalories #chickenwings #englandvwales #worldcup #fingerfood #wings #homemade #buffalowings #healthyfood #foodstagram
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It’s a beautiful day for a layered salad. Here's It’s a beautiful day for a layered salad. Here's one I made in the test kitchen. Eat at home or on the go. To avoid soggy leaves, put the dressing in first and the leaves last, then only toss – or tip – when you are ready to serve 🌞

#greeksalad #salad #testkitchen #healthyeating #healthyfood  #weightloss #sunshine #feelgoodfood #recipetesting
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