Beef Massaman Curry
Thai dinner for one, on the table in 28 minutes. Roughly £3.40 a portion. Expect a bit of heat.
Per portion
Calories from protein 17%, carbs 32%, fat 51%. Estimated from the ingredients.
Roughly £3.40 a portion.
Method
- 1
Cook the rice according to the packet instructions.
- 2
Dice the potato into 1.5cm chunks.
- 3
Heat the oil in a saucepan over high heat and fry the beef strips for 1–2 minutes until browned all over. Tip onto a plate. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 4
Lower the heat to medium, add a splash of the coconut milk and the curry paste to the pan, and fry for 1 minute until fragrant.
- 5
Add the potato and stir to coat, then pour in the remaining coconut milk. Simmer for 15 minutes, stirring now and then, until the potato is tender when pierced with a knife.
- 6
Return the beef and any juices to the pan and simmer for 1 minute to warm through.
- 7
Stir in the fish sauce and a squeeze of lime, taste and adjust, then serve over the rice scattered with the peanuts, roughly crushed.
- 8
Got a few hours? Use 150 g braising steak, cut into chunks, instead of the strips. Brown it, then simmer it in the sauce in a covered ovenproof pan at 150°C (fan 130°C) for 2 hours, adding the potato for the last 40 minutes and a splash of water if it gets thick.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/beef-massaman-curry/
