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Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now
Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Get your hands on Marion’s NEW cookbook, Just As Delicious. Order Now

Thai Beef Massaman Curry

Slow-cooked beef that just melts in your mouth is coated with the spicy flavours of red Thai curry. Make it when you’ve got time for the full two-hour braise, or toss it in the slow cooker.

PREP TIME

15 minutes
COOK TIME

2 hours 15 minutes
SERVES

4
Ingredients

1 x Marion’s Kitchen Thai Massaman Curry, which includes:

– MASSAMAN CURRY PASTE

– COCONUT MILK

– DRIED HERBS & CHILLI

– PEANUTS

1 tbsp vegetable or canola oil

800g (about 1.7 lb) stewing beef (e.g. chuck, brisket, gravy beef), cut into 3cm (about 1 inch) cubes

2 medium potatoes, quartered

1 onion, peeled, cut into large chunks

Steps
Step 1

Heat oil over medium heat and fry my MASSAMAN CURRY PASTE for about a minute or until it starts to smell yummy. Add beef and cook for about 3 minutes until it starts to change colour.

Step 2

Now’s the time to pour in the creamy COCONUT MILK and ½ cup of water.

Step 3

Stir through those fragrant DRIED HERBS & CHILLIES.

Step 4

Add in the PEANUTS along with your potatoes and onion. Cover with a lid, turn the heat to low and simmer for 2 hours until beef is soft and tender.  Remove the lid and simmer for another 10 minutes to thicken slightly.

Enjoy!

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