Anna’s Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Beef Massaman

Hearty, healthy and packed with flavour, this is another crowd pleasing one pot! There’s a lot of spice in this curry but it’s mellowed by the coconut milk. Massaman Curry traditionally has a lot of ingredients and a lot of steps but we don’t believe in overcomplicating a curry so we have simplified the recipe so that there are just 5 steps. There are still a lot of ingredients, as with most curries but you could make your life much easier by using a shop bought Massaman paste!

Serves: 4

Prep: 15 minutes
Cooking: 6 hours
Total: 6 hours 15 minutes

Difficulty: easy


600g braising steak⠀

2 onions cut into wedges⠀

450g waxy potatoes new potatoes halved⠀

400ml coconut milk⠀

4 kaffir lime leaves⠀

100g mange tout

Thai Basil to finish

For the paste:-

10cm piece fresh ginger peeled and roughly chopped

3 red chillis roughly chopped

4 garlic cloves

2 tbsp ground coriander⠀

1 tbsp ground cumin

1 tsp ground cinnamon⠀

2 tsp honey⠀

1 tsp shrimp paste⠀

2 tbsp fish sauce

1 tsp maldon salt

Juice of 3 limes

Blitz all the paste ingredients in a food processor or bullet.

Heat a pan and add a lug of oil. We always use Ground Nut for curries. Add the beef, onions and the paste and combine before adding the coconut milk and kaffir lime leaves.⠀

Once it is simmering put in a slow cooker or low oven (130 degrees) for 4 hours. You can leave it longer if you wish!

Add the potatoes and cook for another 2 hours.

Stir in the mange tout and sprinkle over Thai Basil⠀

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