Massaman curry is quite simple to make and our version is made even better with a quick cooking time. No more two hour waits for this easy and delicious dish! It’s also versatile, try it with beef, chicken or pork.
Quick Massaman CurryAdd to My Cookbook
- Difficulty Level Easy
- (0 /5)
- 0 ratings
- 800g round steak
- 2 tbsp peanut or rapeseed oil, divided
- 3 tbsp massaman curry paste
- 565ml (1 large & 1 small tin) coconut milk
- 250ml beef stock
- 2 brown onions, diced
- 4 tbsp crushes unsalted peanuts, plus extra for serving
- Handful fresh basil leaves, roughly chopped, plus extra for serving
- 1-2 tbsp fish sauce 3 waxy potatoes, peeled and diced
- 1-2 tbsp palm or golden granulated sugar
- Cut each steak in half lengthways, then cut each piece into thirds or quarters. Carefully cut each piece in half horizontally so that the meat is divided into two thin slices. This will help the meat cook quicker.
- Place meat in a large bowl and add 1 tbsp oil and the curry paste. Mix well to coat the meat in curry paste. Meanwhile, heat a large pot over medium high heat, then drizzle with remaining oil.
- Fry meat in portions until browned, then pour in coconut milk and stock, mix together. Add onion, peanuts, basil, fish sauce and potatoes. Bring to a boil then reduce heat to medium low, cover pot with a lid and leave to simmer for about 20 minutes.
- Remove lid then season with sugar and more fish sauce if needed. Simmer for further 5 - 10 minutes uncovered just until curry thickens slightly.
- To serve, sprinkle with more peanuts and fresh basil along with a side of rice.
- Will keep for 2 days in the fridge in an airtight container. Reheat on the stove or in the microwave until heated through and steaming