10-Minute Massaman Curry

10-minute massaman curry-3

10-Minute Massaman Curry

From Stonesoup

Traditional massaman curry is a slow cooked, rich curry with coconut and peanuts. A real treat. In this version we’re quickly cooking some steak so we get tender beef without having to wait for hours. If you wanted extra smoky flavours you could cook your steaks on the BBQ and then slice before tossing into the sauce like my Irishman does, but it’s going to take longer!

enough for: 2-3
takes: 10 minutes

2 steaks, finely sliced
1 jar (200g / 7oz) massaman curry paste
1 can coconut milk (400mL / 14oz)
2-3 tablespoons crunchy peanut butter
1/2 cauliflower

1. Heat a little oil in a large frying pan on a very high heat. Stir fry steak until browned on the outside and still pink in the middle.

2. Pop the cooked steak in a clean bowl. Quickly add the curry paste and cook for a few seconds. Add coconut milk and peanut butter.

3. Simmer the sauce for about 5 minutes.

4. While the sauce is simmering grate your cauliflower using your food processor to give you cauliflower ‘rice’.

5. Return steak to the sauce and bring back to a simmer. Taste and season. Serve curry on a bed of the cauli ‘rice’.

Variations

vegan – replace steaks with about 500g (1lb) roasted sweet potato or butternut pumpkin chunks. No need to brown, just stir into the sauce. Cooked strips of red capsicum (bell pepper) are also lovely.

vegetarian – replace the steaks with about 4 hard boiled eggs that have been boiled, peeled & halved. You might like to add some roasted sweet potato as well. You could also replace steaks with cooked chickpeas, eggplant, beans or mushrooms.

nut-free – skip the peanut butter and season with a touch of brown sugar for sweetness. You could serve with a handful of coconut flakes if you like.

no cauliflower? – serve with steamed rice instead but it won’t be as healthy and will take much longer than 10 minutes!

slow cooked version – replace steaks with 2 large osso buco, beef short ribs or lamb shanks. Pop everything except the cauli and peanut butter in a cast iron, cover and bake at 150C (300F) for 4-5 hours or until your meat is super tender. If it starts to dry out, top up with a little water. When cooked stir in the peanut butter before serving.

greener – serve with a handful or coriander (cilantro) leaves on top. Or stir through some baby spinach to wilt just before serving.

can’t find massaman curry paste? – use a thai red curry paste instead and double the peanut butter. Or use your favourite curry powder 1-2 tablespoons should do it.

hotter – massaman curries tend to be more rich and mild, so feel free to spike with a few fresh red chillies.

carb lovers / more substantial – serve with steamed basmati rice.

paleo (grain, legume & dairy-free)
– use almond butter instead of peanut butter.

more veg – add peas or baby spinach to warm through at the last minute.

Waste Avoidance Strategy

steaks – freeze them.

curry paste, coconut milk, peanut butter – keep them in the pantry.

cauliflower – freeze it (chop or grate first for easier defrosting).

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{ 4 comments… read them below or add one }

Violet Ray August 13, 2016

Just finished the curry. So good! I made steak and tofu (cooked separately) and instead of making cauliflower rice I sautéed chunks of cauliflower. Yum!

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jules August 18, 2016

Yum Violet!

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Susan August 5, 2016

This sounds so good! I love massaman curry, but at least the last time I tried it, it didn’t like me. Boo hoo! I may just have to try it again, because this is so simple and has such tasty ingredients.

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jules August 11, 2016

Do try it again Susan… And err on the milder side to avoid any unwanted reactions 😉

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