Lean Beef Peanut Curry — Massaman Curry
Around 32% fewer calories and significantly lower saturated fat, lean braising steak replacing fatty chuck and coconut milk reduced by a third with extra potato and onion added, with the authentic roasted peanut, cardamom, cinnamon, and tamarind depth and the characteristic gentle heat of the classic Thai-Muslim dish.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 400g lean braising steak into large chunks. Cut 1 medium potato into chunks. Quarter 1 large onion. Bruise 1 cardamom pod. Measure out 135ml coconut milk, 200ml beef stock, 1.5 tbsp massaman paste, 20g roasted peanuts, fish sauce, tamarind paste, and coconut sugar.
Bloom
Heat 0.5 tsp oil in a medium heavy casserole over medium heat. Add 1.5 tbsp massaman paste, fry 2 minutes until fragrant. Stir in cardamom pod, 0.5 cinnamon stick, and 1 bay leaf for 30 seconds until fragrant.
Sear
Add beef chunks, stir to coat thoroughly in the paste. Cook over medium heat for 3 minutes until the beef is sealed on the outside.
Braise
Pour in 135ml coconut milk and 200ml beef stock. Bring to a gentle simmer, then cover and braise over low heat for 50 minutes until beef begins to tenderize.
Braise 2
Add potato and onion, stir gently, cover and continue braising over low heat for 25 minutes until beef is very tender and potato is cooked through.
Reduce
Stir in 1.5 tsp fish sauce, 1.5 tsp tamarind paste, and 0.5 tsp coconut sugar. Simmer uncovered for 8 minutes until the sauce thickens slightly and flavours meld.
Finish and plate
Remove cardamom pod, cinnamon stick, and bay leaf from the curry. Scatter 20g roasted peanuts over the top. Serve over steamed jasmine rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.