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60+ Minutes

3-Hour Slow-Cooked Beef Massaman Curry

  • Family Friendly
  • Slow Cook
  • Special Occasion

Everyone's favourite curry – well, at least in the top five – the beautifully rich massaman has a long history of being adored and adapted. It's perhaps one of the original examples of fusion, taking influences from the Subcontinent, Persia and Southeast Asia. Time in the pot is where it's at for harnessing that rich, unctuous flavour of tender beef, coconut milk and spice. Our version uses a ready-to-go curry paste, for a sit back and relax kind of cook up.




Brown Beef

Cut beef into 4cm pieces and season with salt and pepper. Heat oil in saucepan over medium-high heat, add beef and cook, turning, for 5–6 minutes or until golden brown all over. While beef is browning, continue with step 2.



Prepare Vegetables

Peel and thinly slice onion. Peel and finely grate ginger. Cut potato into large pieces.



Add Onion and Curry Paste

Add onion, ginger, massaman curry paste and a pinch of salt to pan and cook, stirring, for 3–4 minutes or until onion has softened.



Simmer Curry

Add coconut milk and 250ml (1 cup) water and bring to a rapid simmer. Cover with a lid, reduce heat to medium-low and cook, stirring occasionally, for 1½ hours or until beef is very tender. Remove lid, add potatoes and cook for a further 30 minutes or until potatoes are tender.



Cook Rice

Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve.



Plate Up

Trim broccolini and add to curry. Cover with lid and cook for a further 4–5 minutes or until tender. Cut lime into wedges. Divide rice between bowls and top with massaman curry and broccolini. Sprinkle with peanuts and serve with lime wedges.

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3-Hour Slow-Cooked Beef Massaman Curry

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