Massaman Style Spiced Beef Curry
with coriander rice4.0(79)
Calories
:Â
904 kcalProtein
:Â
39.4g proteinTotal
:Â
20 minutesDifficulty
:Â
EasyQuick
Allergens:
- Peanut
Massaman paste lends a creamy and fragrant air to this spiced beef curry which also features Thai spices and chilli flakes for added oomph.
Ingredients
Serving amount
240 grams
Irish Beef Mince
1 sachet(s)
Massaman Curry Paste
1 unit(s)
Onion
1 pack(s)
Coconut Milk
2 sachet(s)
Thai Style Spice Mix
150 grams
Green Beans
5 grams
Coriander
150 grams
Jasmine Rice
20 grams
Peanuts
(Contains: Peanut)
1 unit(s)
Lime
1 sachet(s)
Dried Chilli Flakes
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3783 kJ
Energy (kcal)904 kcal
Fat47.5 g
of which saturates24.7 g
Carbohydrate88.2 g
of which sugars11 g
Dietary Fiber6.9 g
Protein39.4 g
Cholesterol0.3 mg
Salt2.4 g
Potassium515 mg
Calcium79.4 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Pan with Lid
•Pot with Lid
Cooking steps
1
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Trim the green beans and cut into thirds.
- Quarter and zest the lime.
- Halve, peel and chop the onion into small pieces.
- Roughly chop the coriander (stalks and all).
- Shake the coconut milk to dissolve any lumps.
3
- Place a pan over medium-high heat (no oil).
- Once the pan is hot, fry the beef mince and onion until browned, 5-6 mins.
- Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
4
- Add the Thai spice, green beans and chilli flakes (use less if you don't like spice).
- Cook until tender, 2-3 mins.
5
- Pour in the coconut milk and massaman paste and bring to a boil.
- Cover and simmer for 4-5 mins. Add a splash of water to loosen the sauce if required.
- Season to taste with salt, pepper and lime juice.
6
- Stir half the coriander and the lime zest through the rice, fluffing it up as you go.
- Divide the rice between bowls and top with the beef massaman curry.
- Scatter over the remaining coriander, peanuts and any remaining lime wedges.
