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Massaman Curry
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Massaman Curry

Why order Thai takeaways when you can make your our curry. Mild, fragrant and rich it will be on the menu over and over again.

Makes 4
Prep Time 15 mins
Cook Time 30-35 mins
Easy As
Ingredients
1 Tbsp sesame oil
1 onion, chopped
4 Tbsp Thai Style Massaman curry paste
400 g beef stewing steak, cut into 2cm pieces
400 ml can coconut milk
400 ml water
¼ cup peanut butter
1 Tbsp brown sugar
1 tsp salt
1 Tbsp fish sauce
1 Gregg's Cinnamon Quill
200 g waxy potatoes, peeled and cut into 1cm cubes
1 ½ cup jasmine rice
3 cups cold water
1 tsp Gregg's Ground Lemongrass
½ tsp salt

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
Heat the sesame oil in the pressure cooker. Add the onion and saute over a medium low heat until it softens. Add the Massaman curry paste and continue cooking until it smells fragrant. Add the beef and stir to coat in the paste.
Step 2
Add coconut milk, water, peanut butter, brown sugar, salt, fish sauce and Gregg’s Cinnamon Quill. Stir while bringing up to the boil. Place the pressure cooker lid on and lock. Set at high pressure.* Start timing when there is a continuous stream of steam coming from the top. Cook for 20 minutes.
Step 3
Reduce the pressure quickly according to manufacturers instructions. Remove the lid. Add the potatoes and return to the stove top. Continue cooking for a further 8-10 minutes, until the potatoes are tender. Stir in lime juice. Season to taste. Garnish with coriander leaves. Serve with the Lemongrass infused Jasmine rice and green beans or courgettes on the side.
To make the lemongrass infused Jasmine rice:
Step 1
Wash the rice in a sieve through running cold water. Place in a saucepan. Add the cold water, Gregg's Ground Lemongrass and salt. Cover and bring to nearly boiling. Stir. Reduce heat and simmer covered for 12 minutes. Turn off the heat and allow to stand for 10 minutes. Fluff up rice with a fork.
Step 2
*Pressure cookers vary so make sure you read the manufacturers instructions before cooking
Tips
Start cooking the rice 10 minutes after the curry is cooking. This will ensure the curry and rice are ready at the same time.
We used chuck steak for this recipe
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp sesame oil
1 onion, chopped
4 Tbsp Thai Style Massaman curry paste
400 g beef stewing steak, cut into 2cm pieces
400 ml can coconut milk
400 ml water
¼ cup peanut butter
1 Tbsp brown sugar
1 tsp salt
1 Tbsp fish sauce
1 Gregg's Cinnamon Quill
200 g waxy potatoes, peeled and cut into 1cm cubes
1 ½ cup jasmine rice
3 cups cold water
1 tsp Gregg's Ground Lemongrass
½ tsp salt
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