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Beef massaman curry

Name: Beef massaman curry
Cook time: 20 min
Yield: 1

with turmeric rice and roasted peanuts

Ready in around 20 mins

RECIPE FACT:

Massaman curry contains a fusion of spices spanning from Southeast Asia, Persia and the Indian subcontinent and was a popular curry for Muslim traders.

Nutritional Info:

Energy: 2279kj (545Kcal)
Protein: 45g
Carbohydrate: 44g
Fat: 21g
Contains: Fish, Peanuts

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Slice the silverbeet into ½ cm slices discarding the white stalk. Remove the stem from the makrut lime leaf, and finely slice the leaves. Roughly chop the coriander including the stalks. Using half the carrot, peel and cut in half lengthways then into ½ cm halfmoons on the diagonal.
2. TO HEAT THE TURMERIC RICE:

Open the bag of steamed turmeric rice, squeezing the bag gently to break up any large clumps. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the rice and peas and cook for 2-3 mins. Season with salt, remove from the pan and cover to keep warm.
3. TO COOK THE BEEF MASSAMAN CURRY:

Open the massaman paste and remove the chilli from the top. Finely slice the chilli if you plan to use or discard if not. Wipe out the pan, respray with oil and place back over a medium-high heat. Once hot add the carrot and cook for 1-2 mins. Add the massaman paste to the pan, some or all the chilli, stir and cook for 30-60 secs until fragrant. Add the slow cooked pulled beef and silverbeet and cook for 1-2 mins. Turn the heat to medium-low, pour in the coconut cream and add 1/3 cup of water. Add the makrut lime leaf and cook for a further 2-3 mins until reduced slightly.
TO SERVE:

Spoon turmeric rice into a bowl and top with the beef massaman curry and vegetables. Sprinkle over the roasted peanuts and coriander.