Beef Massaman Curry | Everyday Gourmet S7 E1

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

massaman curry paste

💰Cheaper: red curry paste

Red curry paste is more accessible and less expensive.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are a nut-free option.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is often cheaper than brown sugar.

Heat the pressure cooker until hot.

Cut chuck steak into 5 cm cubes, about three pieces at a time, and season with salt and pepper.

Sear each piece of meat for about 1 minute on each side until golden brown.

Remove the browned meat and continue with the remaining pieces.

Cut desirée potatoes into 5 cm cubes to match the meat size.

Add 1 tablespoon of vegetable oil to the pot after browning the meat.

Add 1/3 cup of massaman curry paste to the pot and cook to release flavors, stirring with a wooden spoon.

Return the juices from the meat to the pot and stir to coat.

Add the chopped potatoes and pickling onions to the pot.

Pour in the coconut milk and lock the lid in place.

Cook under pressure for 45 minutes.

Release the steam and open the lid to check the consistency of the curry.

Add juice from half a lime, half a teaspoon of fish sauce, and a small amount of coconut sugar to adjust seasoning.

Stir gently to combine without breaking up the meat and potatoes.

Serve by placing meat and potatoes in a bowl, topping with sauce, and garnishing with peanuts, fried shallots, and fresh coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens