Quick beef massaman curry with coconut rice

1. 1

   To make the coconut rice, thoroughly wash and drain the rice. Melt 40g/1½oz of the butter in a saucepan until foaming. Fry the onion for 2-3 minutes, or until softened. Add the rice and stir until it is coated in the butter. Tip the rice mixture into a lidded ovenproof dish. Preheat the oven to 200C/180C Fan/Gas 6.

2. 2

   Bring the coconut milk and milk to the boil in a saucepan. Remove from the heat and pour over the rice. Stir well and season with the salt. 

3. 3

   Cover with a lid and bake in the oven for 12-15 minutes, or until the rice has absorbed all of the liquid and is al dente. 

4. 4

   To make the massaman paste, place all of the ingredients in a food processor or blender and blend until a smooth paste is formed.

5. 5

   To make the curry, heat a frying pan over a high heat. Add the steak and fry for a couple of minutes on each side. Set aside to rest.

6. 6

   Place the paste in a saucepan over a medium heat. Sweat for a few minutes and then add half of the coconut milk. Stir to combine and add the rest of the coconut milk. Simmer for 5 minutes.

7. 7

   Slice the steak thinly. Add the steak to the coconut mixture and simmer for another 2 minutes.

8. 8

   To finish the rice, cut up the remaining butter and dot over the rice. Cover with the lid and leave to melt for a few minutes before fluffing up the grains with a fork.

9. 9

   Garnish the curry with toasted peanuts, coriander and chilli. Serve immediately alongside the coconut rice and lime wedges.

1 serving ≈ 575 g

Nutrition values are estimates. - means data is unavailable.