Gluten-Free 20-Minute Beef Massaman Curry

This gently spiced gluten-free and dairy free curry is filled with succulent, fall-apart beef, hearty potatoes and roasted peanuts and comes together in 20 minutes!

 

Yield: 5-6 servings
Prep time: 5 minutes
Cook time: 20 minutes

20 Minute Gluten-Free Beef Massaman Curry

A beef massaman curry is basically when pot roast meets curry. It's got many of the delicious elements of a classic Sunday pot roast dinner like wonderfully marbled beef that melts in your mouth and hearty whole potatoes and it has the essentials of a good curry like a thick gravy or sauce and an interesting flavour profile.

Usually, when it comes to curries, I tend to stay close to my home comforts: tikkas, kormas, an occasional bhuna, and it's most often chicken or lamb that I favour. But I wanted to try something different and loved the idea of protein-packed peanut butter paired with succulent beef and potatoes. I've had one or two massaman curries in my life at restaurants and have always been wowed by how rich and complex they were. It wasn't something I was 100 per cent sure I could imitate without a pressure cooker or an instant pot ... oh, but I did!

Ingredients:

For the curry
1 teaspoon caradmom pods, lightly crushed
1 tablespoon sunflower oil
1 cinnamon stick
2 teaspoons palm sugar or brown sugar
2 teaspoons mild curry paste
2 tablespoons smooth peanut butter
100 grams roasted peanuts
250 grams new potatoes, halved
400 grams coconut milk (1 can)
450 grams beef stewing steak
500ml beef stock
salt and pepper
Need a conversion? Use this handy chart.

 

How to Make Beef Massaman Curry in 20 Minutes

 Your family will love this curry, guys! It's super mild and there's nothing spicy in it at all. If you would like to increase the heat, opt for a spicier curry paste. You can use shop bought curry paste or make your own ahead of time--either works great in this recipe!

Remember: you want this dish to cook in 20 minutes and for the beef to still be fall-apart soft, so choose a piece of stewing steak that has a lot of marbling (natural fat) swirled in it. The fat will break down and keep the meat succulent and tender without having to spend ages cooking it. It's the perfect solution!

Instructions:

1. Heat the oil in a large frying pan or stock pot and add the sliced beef once the oil is hot. Let the beef sear on all sides so that it is browned nicely.
2. Add in two tablespoons of the thick yogurty layer of coconut milk and cook for a minute or two until it has melted. Add the curry paste and cook for another minute.
3. Add the sugar, peanut butter, cinnamon, cardamom and sliced potatoes and give a good stir to combine.
4. Stir in the rest of the coconut milk and the beef stock and reduce the heat and let cook for 20 minutes, bringing to the boil and simmering.
5. Add the potatoes just before serving or rice.