Beef Massaman Curry with Coconut Cauli Rice
I cheat a little when it comes to making stews and long-cooking curries. My nifty technique uses steaks (not stewing beef cuts which require low and slow cooking)for a quicker cooking experience.
Servings 4
Calories 727kcal
Ingredients
For the curry
- 600 g rump steak
- 4 TB olive oil
- 1 onion finely chopped
- 1 clove garlic finely chopped
- 200 g mushrooms sliced
- 100 g baby spinach
- 100 g Massaman curry paste
- 1 cinnamon stick
- 400 g tin full-fat coconut milk
- 1 tsp fish sauce
- handful fresh coriander chopped to garnish
For the coconut cauli rice
- 20 g desiccated coconut
- 400 g cauliflower florets
- 30 g unsalted butter
- 2 cloves garlic finely chopped
- salt and freshly ground black pepper
Instructions
- Remove the steaks from their packaging and pat dry with good quality kitchen paper. Heat half the olive oil in a large non-stick pan or wok over high heat. Fry the steaks until golden and caramelised on all sides, then remove from the pan using tongs and set aside on a large plate or tray. Season with salt and pepper.
- Add the remaining olive oil to the same pan over medium high heat (no need to clean the pan). Add the onion, garlic, and mushrooms and cook (stirring continuously to prevent the garlic burning) until the onions soften and the mushrooms start to caramelise, approx. 5 minutes.
- Add the cinnamon and Massaman curry paste and cook for about a minute, then pour in the coconut milk. Bring to the boil then reduce to a simmer. Add the spinach a handful at a time, as they will wilt into the mixture very quickly. Cook the creamy curry until the mixture reduces and thickens, approx. 15-18 minutes.
- During this time, make the accompanying coconut cauli rice. Start by trimming the florets into smaller pieces, then blitz them in a food processor until they resemble ‘rice’.
- Heat a large, dry, non-stick pan over medium heat and add the desiccated coconut. Toast until golden but keep your eye on it as it can burn quickly. Remove from the pan and set aside. Add the butter, garlic and cauliflower rice to the pan and cook over medium high heat for 7-8 minutes, stirring regularly to cook out the raw cauliflower flavour. Season generously with salt and pepper and stir in most of the toasted coconut. Keep warm until ready to serve.
- Once the curry has educed, stir in the fish sauce. Slice (or chop) the rested steaks and return them to the curry, along with any juices that may have run while they were set aside. Allow the meat to gently warm through in the hot curry, which will cook them just a little further. Adjust the seasoning with salt and pepper, and a little more fish sauce, if desired.
- To serve, pick out and discard the cinnamon and serve the curry with the coconut cauli-rice. Scatter chopped coriander and the remaining toasted coconut over the whole lot.
Notes
USEFUL TIPS:
- If you are a vegetarian, eliminate the steak completely and enjoy this curry with your choice of mixed vegetables. The most important thing is that the coconut milk reduces and thickens.
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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Nutrition
Calories: 727kcal | Carbohydrates: 15g | Protein: 41g | Fat: 56g