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Beef massaman

Beef massaman


This boldly spiced, rich Thai curry is easy to make and you cook it in one pot

  • Feeds 4 Feeds 4
  • Ready in 2 hours 35 minutes

Each serving contains

  • Energy
    2577kj 617kcal
  • Fat
    High 50%
  • Saturates
    High 86%
  • Sugar
    Low 9%
  • Salt
    Low 15%

% of adult’s reference intake | Carbohydrates per serving : 28g


  • 5 cardamom pods, cracked open
  • 2 tsp ground cumin
  • 1 cinnamon stick
  • 2 star anise
  • 3 tbsp Co-op sunflower oil
  • 700g Co-op British diced stewing steak
  • 2 onions, sliced into thin wedges
  • 5 garlic cloves, crushed
  • 5cm ginger, finely grated
  • 2 tbsp Co-op smooth peanut butter
  • 450g Co-op baby potatoes, halved
  • 400ml can Co-op coconut milk
  • 200ml hot beef stock, made with ½ stock cube
  • 1 large red chilli, halved lengthways, plus slices to serve
  • Lime wedges, to serve


  1. Remove the seeds from the cardamom pods and lightly crush, then tip into a pan with the cumin, cinnamon stick and star anise
  2. Toast over a medium heat for 2 mins, then set aside
  3. Heat 2 tbsp of the oil in a large pan or casserole dish over a high heat
  4. Add the diced steak in batches and fry for around 5 mins, until browned all over
  5. Set aside on a plate
  6. Add the remaining oil to the pan and fry the onion on a medium heat for 6-8 mins, or until softening
  7. Stir in the garlic and ginger, fry for 2 mins, then add the toasted spices and peanut butter
  8. Raise the heat and fry for another minute
  9. Return the beef to the pan, along with the potatoes, coconut milk, stock and halved chilli
  10. Cover and cook over a very low heat for 2 hours, or until the meat is falling apart
  11. Season to taste. Scatter the extra sliced chilli over the curry and serve with the lime wedges on the side for squeezing over

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