Beef Massaman Curry with Coconut Cauli-rice
20m
prep time
55m
total time
Easy
level
15
ingredients
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"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. I fry steaks medium-rare, until well-browned on the outside over high heat, then leave them to rest. Just before taking the curry off the heat, I slice (or chop) the steaks and return them to the curry to gently warm through and cook ever-so-gently further. The result is succulent meat. I use this technique in all my cookbooks." - Monya
Method
Based on 4 servings, adjust as needed.
Step 1
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.
Step 2
Add the remaining olive oil to the same pan over medium high heat (no need to clean the pan). Add the onion, 1/3 of the 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.
Step 3
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.
Step 4
During this time, make the accompanying coconut cauli rice. Start by trimming the cauliflower florets into smaller pieces, then blitz them in a food processor until they resemble ‘rice’.
Step 5
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, remaining garlic and cauliflower rice to the pan and cook over medium hight 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.
Step 6
Once the curry has reduced, 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 little more fish sauce, if desired.
Step 7
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.
- Ingredients
- Based on 4 servings
-
400g Cauliflower, cut into florets 1 x Sainsbury's Cauliflower -
4 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml -
100g Baby Spinach 1 x Sainsbury's Baby Leaf Spinach 120g -
100g Massaman Curry Paste 1 x Sainsbury's Massaman Curry Paste, Inspired to Cook 190g -
30g Unsalted Butter 1 x Sainsbury's British Butter, Unsalted 250g -
3 Garlic Clove, peeled and finely chopped 1 x Sainsbury's Garlic -
1 tsp Fish Sauce 1 x Blue Dragon Fish Sauce 150ml -
20g Desiccated Coconut 1 x Sainsbury's Desiccated Coconut 250g -
1 Tin Coconut Milk 1 x Sainsbury's Coconut Milk 400ml -
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g -
200g Mushrooms 1 x Sainsbury's Closed Cup White Mushrooms 300g -
1 Cinnamon Stick 1 x Sainsbury's Cinnamon Sticks 13g -
5g Coriander, chopped to garnish 1 x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 Onion, finely chopped 1 x Sainsbury's Onions Loose -
600g Rump Steak 3 x Sainsbury's British or Irish 21 Day Matured Rump Steak 225g
Products and prices from
Products and prices from
Reviews
4.2 out of 5 (111 ratings, 13 with reviews)
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