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🍽️ Creamy Beef and Potato Curry

597 kcal · 30 min · 4 servings

Ingredients

• 500 g beef braising cut (from hip or eye of round)
• 4 potatoes (mostly waxy)
• 3 onions
• 400 ml beef broth
• 400 ml unsweetened coconut milk (from the can)
• 3 tbsp Massaman curry paste
• 4 tbsp palm sugar
• juice of half a lime
• 2 tbsp roasted, salted peanuts
• fish sauce
• 2 bay leaves

Instructions

1. 1. Rinse the beef under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Remove visible sinews and fat from the meat.
4. 4. Cut the meat into cubes about 2 centimeters in size.
5. 5. Wash the potatoes thoroughly.
6. 6. Peel the potatoes.
7. 7. Cut the potatoes into wedges.
8. 8. Peel the onions.
9. 9. Cut the onions into eighths.
10. 10. Take four tablespoons of the solid top layer of the coconut milk.
11. 11. Place the coconut milk in a large pot.
12. 12. Bring the coconut milk to a boil.
13. 13. Stir in the Massaman curry paste.
14. 14. Let the mixture simmer gently for about one minute.
15. 15. Add the beef to the pot.
16. 16. Add the onions to the pot.
17. 17. Add the remaining coconut milk to the pot.
18. 18. Add the palm sugar to the pot.
19. 19. Add the lime juice to the pot.
20. 20. Add the peanuts to the pot.
21. 21. Add the bay leaves to the pot.
22. 22. Add the meat broth to the pot.
23. 23. Let everything simmer over low heat.
24. 24. Leave the lid of the pot slightly ajar.
25. 25. Simmer the mixture for about 20 minutes.
26. 26. Add the potatoes to the pot.
27. 27. Cook the potatoes for another 20 minutes until tender.
28. 28. Remove the bay leaves from the curry.
29. 29. Season the curry to taste with fish sauce.
30. 30. Serve the curry.

Nutrition per serving

• kcal: 597
• Protein: 37 g · Fett/Fat: 30 g · Carbs: 44 g