Fast and tasty – this speedy massaman beef captures the same spicy, creamy coconut flavours of a slow cooked curry. 

Ingredients

• 1 tbs peanut oil
• 1 large brown onion – halved and sliced
• 2 cloves of garlic – diced
• 1 medium red chilli – seeds removed and diced
• 600g beef rump steak – cut into thin strip
• 150g massaman curry paste
• 1 tsp of sesame oil
• 1 tbs of raw sugar
• 1 tbs of soy sauce
• 1 tbs fish sauce
• 1 red capsicum – cut into thin strips
• 1 medium head of broccoli – cut into florettes
• 125ml light coconut milk
• 50ml of water
• Steamed rice and fresh coiander leaves – to serve

Method

1. Heat 1/2 the peanut oil in a wok over a medium heat. Add the onion, garlic and chilli, stir until fragrant and translucent.
2. Add the beef in batches to brown.
3. Add the remaining peanut oil, sesame oil and curry paste, stir until fragrant – this will take about 1 minute.
4. Return the beef and add the sugar, fish sauce and soy sauce. Stir until well coated.
5. Add the capsicum, broccoli, water and coconut milk. Bring to the simmer and leave to boil for five minutes – this will allow time for the sauce to thicken and vegetables to soften.
6. Serve with steamed rice and fresh coriander leaves.

Enjoy!

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