Thai · Dinner
Thai Massaman Curry Beef Rice Bowl
Beef sirloin simmered in a Thai massaman curry paste base with coconut milk, potato, and roasted peanuts, balanced with tamarind, brown sugar, and fish sauce for a sweet, savoury, mildly spiced sauce, served over steamed jasmine rice with fresh cilantro.
$5
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
31.2gFat
46.1gCarbs
8.9gSugar
4.6gFiber
1210mgSodium
95mgChol
16.8gSat Fat
980mgPotassium
68mgCalcium
4.8mgIron
2.6mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Cut beef sirloin into 1-inch chunks and peel and chunk the potato, keeping them separate and ready.
2
Bloom
Heat vegetable oil in a small saucepan over medium heat and stir in massaman curry paste, cooking 1 minute until fragrant and oil separates from paste.
3
Sear
Add beef chunks and stir over medium-high heat for 3 minutes until the outside is no longer pink.
4
Simmer
Pour in coconut milk and chicken stock, add potato and sliced onion, and bring to a gentle simmer over medium-low heat for 30 minutes until beef is fork-tender.
5
Season
Stir in tamarind paste, brown sugar, chopped roasted peanuts, and fish sauce, then simmer 5 minutes over low heat until sauce coats the spoon.
6
Plate
Spoon cooked jasmine rice into a bowl, ladle curry beef alongside, and scatter cilantro leaves over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin
- 1 cup240ml coconut milk
- 4 tbsp4 tbsp massaman curry paste
- 2/3 cup160ml chicken stock
- 5 oz140g potato
- 11 onion
- 2 tbsp2 tbsp roasted peanuts
- 2 tsp2 tsp tamarind paste
- 2 tsp2 tsp brown sugar
- 2 tsp2 tsp fish sauce
- 1 cup200g jasmine rice, cooked
- 2 tbsp2 tbsp fresh cilantro
- 2 tsp2 tsp vegetable oil
