Quick beef massaman curry with coconut rice
When it’s the middle of the week and you need curry in a hurry, this quick Thai curry is just the thing.
Ingredients
For the coconut rice
- 200g/7oz basmati riceÌý
- 70²µ/2½´Ç³ú butterÌý
- 50²µ/1¾´Ç³ú onion, finely choppedÌý
- 400ml/14fl oz coconut milkÌý
- 200ml/7fl oz full-fat milkÌý
- pinch salt
For the massaman paste
- 1 lemongrass stalk, roughly chopped
- thumb-sized piece fresh root ginger, peeled and roughly chopped
- 2 shallots, peeled and roughly chopped
- 5 garlic cloves
- 1 tsp dried chilli flakes
- 1 tsp ground coriander
- ½ tsp ground cumin
- 2 tbsp fish sauce
- 2 cardamom pods
- 1 tsp brown sugar
For the curry
- 225g/8oz sirloin steak
- 400ml/14fl oz coconut milk
- 75²µ/2¾´Ç³ú peanuts, toasted, to garnish
- fresh coriander sprigs, to garnish
- 1 red chilli, sliced, to garnish
- 1 lime, cut into wedges, to serve
Method
To make the coconut rice, thoroughly wash and drain the rice. Melt 40g/1½oz of the butter in a saucepan until foaming. Fry the onion for 2–3 minutes, or until softened. Add the rice and stir until it is coated in the butter. Tip the rice mixture into a lidded ovenproof dish.ÌýPreheat the oven to 200C/180C Fan/Gas 6.
Bring the coconut milk and milk to the boil in a saucepan. Remove from the heat and pour over the rice. Stir well and season with the salt.Ìý
Cover with a lid and bake in the oven for 12–15 minutes, or until the rice has absorbed all of the liquid and is al dente.Ìý
To make the massaman paste, place all of the ingredients in a food processor or blender and blend until a smooth paste is formed.
To make the curry, heat a frying pan over a high heat. Add the steak and fry for a couple of minutes on each side. Set aside to rest.
Place the paste in a saucepan over a medium heat. Sweat for a few minutes and then add half of the coconut milk. Stir to combine and add the rest of the coconut milk. Simmer for 5 minutes.
Slice the steak thinly. Add the steak to the coconut mixture and simmer for another 2 minutes.
To finish the rice, cut up the remaining butter and dot over the rice. Cover with the lid and leave to melt for a few minutes before fluffing up the grains with a fork.
Garnish the curry with toasted peanuts, coriander and chilli. Serve immediately alongside the coconut rice and lime wedges.
