Massaman Style Spiced Pork Curry
with coriander and rice4.5(2)
Calories
:
863 kcalProtein
:
36.8g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Allergens:
- Peanut
- Nuts
- Sesame
- Cereals containing gluten
- May contain traces of allergens
Massaman paste lends a creamy and fragrant air to this spiced beef curry which also features Thai spices and chilli for added oomph.
Ingredients
Serving amount
240 grams
Irish Pork Mince
1 sachet(s)
Massaman Curry Paste
1 unit(s)
Onion
1 unit(s)
Chilli
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 May be present: Nuts, Sesame, Cereals containing gluten)
1 unit(s)
Lime
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3612 kJ
Energy (kcal)863 kcal
Fat44.3 g
of which saturates21.5 g
Carbohydrate83.3 g
of which sugars10.5 g
Dietary Fiber6.4 g
Protein36.8 g
Cholesterol0.3 mg
Salt3.4 g
Potassium521 mg
Calcium80.6 mg
Iron1.5 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
•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.
- Halve the chilli and discard the core and seeds. Finely chop. Quarter 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.
NOTE: Swapping to pork mince? Follow the recipe as written, replacing 'beef' with 'pork' where necessary.
4
- Add the Thai spice, green beans and chilli (use less if you don't like the heat).
- 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
- Divide the rice between bowls and top with the beef massaman curry.
- Scatter over the coriander, peanuts and any remaining lime wedges.
