Thursday, September 4, 2014

Massaman Beef Stir Fry

As you can see I am getting back into blogging... it's always something that seems to miss out when I get busy and excess time is just not available.
Thai is an amazing cuisine... it produces flavoursome food in matters of minutes using very fresh ingredients and having a wide variety of thai concentrated pastes available to purchase in supermarkets.  While I am not a fan of premade and much prefer to make my own pastes, especially for curries, I will be the first to admit that they make cooking so much easier for someone that has been time poor of late - ME!!
Massaman is a milder yet robust curry sauce, one of the thai curries that my kids enjoy as it's not fiery.  Normally as a curry it would have a thicker sauce and be made with beef and potatoes.  But as stir fry it was still full of flavour and of course, a quick dish to prepare.
The garnish of toasted coconut added a little extra crunch and enhanced the spice flavours of this delicious sauce. 

Massaman Beef Stir Fry
(recipe adapted from
Serves: 6
ProPoints per serve: 7
1 tablespoon peanut oil
750g beef rump steak, cut into thin strips
1 red capsicum, cut into thin strips
1 large red onion, halved, cut into thick wedges
½ cup Massaman Curry Paste
½ cup water
125ml light coconut milk
60g baby spinach leaves
125 grams bean sprouts
30 grams Shredded coconut, toasted
fresh coriander leaves, to garnish
Heat half the oil in a wok over high heat until just smoking. Stir-fry half the beef for 2 minutes or until golden. Transfer to a bowl. Repeat with the remaining beef.

Add remaining oil. Stir-fry capsicum and onion for 3 minutes or until onion softens slightly. Transfer to the bowl.

Stir-fry curry paste for 30 seconds or until aromatic. Add water, Stir in the coconut milk for 2 minutes or until mixture thickens slightly. Stir in the beef mixture, spinach and bean sprouts. Stir-fry for 1 minute or until spinach just wilts.

Transfer to a serving plate and sprinkle with shredded coconut. Serve with steamed rice, adding 4ppts per ½ cup serve.

(Click here for a printable version of this recipe)

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