Quick Massaman curry
Preparation time: 20 minutes
Cooking time: 25 minutes
450g (1lb) lean beef or lamb strips
1 tbsp rapeseed or olive oil
1 onion, peeled and sliced
2 tbsp Massaman curry paste
400ml (14fl oz) can coconut milk
2 tbsp crunchy peanut butter
150ml (¼pint) good hot beef or lamb stock
1 tbsp fish sauce
450g (1lb) small new potatoes, unpeeled and cut into quarters
Salt and freshly milled black pepper
25g (1oz) roughly chopped roasted unsalted peanuts, to garnish
Large handful of freshly chopped coriander, to garnish (optional)
- Heat the oil in a large non-stick pan, add the onion and cook for 2-3 minutes.
- Stir in the curry paste and cook for 1-2 minutes. Add the beef or lamb strips and cook for 2-3 minutes.
- Add the coconut milk, peanut butter, stock and fish sauce. Bring to the boil. Add the potatoes, reduce the heat, cover and simmer for 15-20 minutes, or until the potatoes are cooked. Season to taste.
- Garnish the curry with unsalted roasted peanuts and freshly chopped coriander (if used). Serve with boiled rice and seasonal vegetables.