Mild Thai Beef Massaman Curry
This mild Thai curry is rich, gently spiced, and hugely comforting for all ages. The beef is slowly cooked until it’s lovely and tender, and everything comes together in a creamy coconut base with a subtle nuttiness from the peanuts. It is mild enough for the whole family, yet still full of flavour.
Everything can be added into one pot, so you can either pop it into the oven for an easy supper, or into the slow cooker so it is ready and waiting when you get home. The flavour deepens as it cooks, and it always tastes even better the next day, making it a very easy make-ahead batch-cook dish for busy families.
Packed with butternut squash, spinach and chickpeas, this makes a truly nourishing curry packed with folate, protein and fibre.
Serve with wholegrain or white rice and finish it off with a sprinkling of peanuts, fresh coriander leaves, red chilli slices, and a big squeeze of fresh lime juice.
Find the gluten-free and nut-free switches in the cook’s tips below.
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Mild Thai Beef Massaman Curry
Ingredients
- 1 tbsp Olive Oil
- 400 g Beef (cubed stewing beef)
- 0.5 Butternut Squash
- 1 Onion (red, large)
- 5 tbsp Massaman Curry Paste
- 80 g Peanuts (unsalted)
- 1 tin Chickpeas
- 1 tin Coconut Milk
- 250 ml Beef Stock (or beef bone broth)
- 100 g Spinach
Instructions
- Preheat your oven to 180°C (conventional) or 160°C (fan).
- Peel and slice the red onion. Peel, deseed and roughly chop the butternut squash.
- Heat the olive oil in a lidded casserole dish to a high heat. Add the beef and cook until it is browned well all over.
- Turn down the heat to medium and add the red onion and butternut squash along with the Massaman curry paste. Cook for 5 to 10 minutes until the vegetables begin to soften and everything is well coated.
- Stir in the chickpeas, peanuts, coconut milk and beef stock. Mix well and bring to a gentle simmer.
- Put the lid on the casserole dish and transfer to the oven. Cook slowly for around 2 hours, stirring it from time to time. Add a splash of extra stock or water if needed to stop it drying out.
- Just before serving, stir through the spinach and allow it to wilt into the curry.
- Season to taste. If you like, finish it off and decorate it with extra peanuts, chopped coriander, a little red chilli and a squeeze of lime.
- Serve with rice, mixed grains, flatbreads or even a jacket potato.
Slow cooker method
- You can easily adapt this for a slow cooker, which works particularly well for busy days.
- Heat the olive oil in a pan and brown the beef first, as this adds depth to the final flavour. Tip the beef into the slow cooker.
- In the same pan, cook the onion, butternut squash and curry paste for a few minutes until softened slightly, then add this to the slow cooker.
- Stir in the chickpeas, peanuts, coconut milk and beef stock.
- Cook on a low setting for 7 to 8 hours or on a higher setting for 4 to 5 hours, until the beef is tender and the sauce has thickened.
- About 10 minutes before serving, stir through the spinach and allow it to wilt.
- Season to taste and serve as above.
Notes
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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