← All recipes

🍽️ Creamy Beef Curry with Potatoes

550 kcal · 30 min · 4 servings

Ingredients

• 750 g beef (from the round)
• 2 vegetable onions
• 2 tbsp rapeseed oil
• 2 tbsp Massaman curry paste
• 275 ml coconut milk (9% fat)
• 100 ml coconut water (Tetra Pak)
• 200 ml poultry broth
• 300 g waxy potatoes
• 2 lime leaves
• 30 g peanuts
• 0.5 lime
• 1 tbsp Thai fish sauce
• salt
• Thai basil (for garnish)

Instructions

1. 1. Cut the beef into cubes of about 2 cm.
2. 2. Peel the onions and cut them into thick strips.
3. 3. Heat the oil in a large pot.
4. 4. Sauté the onions over medium heat, stirring, for 4 to 5 minutes.
5. 5. Add the Massaman curry paste and cook for another 2 minutes.
6. 6. Add the meat cubes to the pot and fry for 4 to 5 minutes.
7. 7. Pour the coconut milk, coconut water, and broth into the pot.
8. 8. Bring the mixture to a boil.
9. 9. Simmer the curry on low heat for 60 minutes.
10. 10. Peel the potatoes and remove any eyes.
11. 11. Cut the potatoes into cubes of about 2 cm.
12. 12. Place the potato cubes in water until you need them.
13. 13. Wash the lime leaves under running water.
14. 14. Add the lime leaves to the meat after 20 minutes of cooking time.
15. 15. Drain the potatoes 15 minutes before the end of the cooking time.
16. 16. Add the drained potatoes to the pot with the curry.
17. 17. Lightly roast the peanuts in a dry pan.
18. 18. Squeeze the lime to get the juice.
19. 19. Wash the Thai basil and shake it dry.
20. 20. Pluck the leaves from the Thai basil stems.
21. 21. Season the curry with a little lime juice and fish sauce.
22. 22. Season the curry with salt if necessary.
23. 23. Serve the curry in bowls.
24. 24. Sprinkle the curry with the roasted peanuts and Thai basil.
25. 25. Serve the curry with brown rice.

Nutrition per serving

• kcal: 550
• Protein: 59 g · Fett/Fat: 26 g · Carbs: 16 g