A hearty warm massaman curry combining beef and garden fresh vegetables.
Ingredients
- 1 tbsp canola oil
- 600g rump steak, trimmed & diced
- 1 red onion, thinly sliced
- 1 tbsp massaman curry paste
- 2 tsp Gourmet Garden Garlic
- 2 tsp Gourmet Garden Chilli
- 2 potatoes, peeled & diced
- 270ml can light coconut milk
- 1 cup reduced-salt beef stock
- 150g green beans, trimmed & halved
- 3 spring onions, cut in 5cm lengths
- Steamed rice to serve
Procedure
SERVES 4
Step 1
Heat canola oil in a wok or large frying pan. Add rump steak. Cook for 2 minutes or until sealed. Transfer to a plate.
Step 2
Add red onion, curry paste and Gourmet Garden Garlic and Chilli. Stir-fry for 1 minute or until fragrant.
Step 3
Add potatoes, coconut milk and beef stock. Simmer for 10 to 12 minutes or until potato is tender.
Step 4
Return beef to pan with green beans and spring onions. Cook for 2 minutes or until heated through. Serve curry with steamed rice.
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