Beef and cashew massaman curry
Serves: 8
Prep time: 30 minsTotal time: 
Beef and cashew massaman curry
Rich and redolent with spices, this warming stew is ideal to make and freeze
Serves: 8
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
623Kcal
Fat
38gr
Saturates
20gr
Carbs
28gr
Sugars
12gr
Fibre
5gr
Protein
39gr
Salt
1.4gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 100g unsalted cashew kernels
- 3 tbsp sunflower or vegetable oil
- 2 x 600g packs lean diced beef
- 2 large onions, sliced
- 2 garlic cloves, crushed
- 1 x 190g jar Massaman curry paste
- 2 x 400ml tins full-fat coconut milk
- 300ml beef stock (made with ½ stock cube) - use gluten-free stock if required
- 1 cinnamon stick
- 1½ tbsp tamarind paste
- 1 tbsp light brown sugar
- ½ tbsp Thai fish sauce
- 600g baby new potatoes
To serve
- 50g unsalted cashew kernels
- 1 red chilli, deseeded and thinly sliced
- roughly chopped coriander leaves
- cooked jasmine or basmati rice
- 1 lime, cut into wedges
Step by step
Get ahead
Once cool, portion and store in the fridge for up to 3 days, or freeze. Defrost; reheat gently with a splash of water.
- Preheat the oven to 160°C, fan 140°C, gas 3. Place the cashews on a baking tray and toast in the oven for 12-14 minutes, until light golden brown, then set aside. Meanwhile, heat 1 tablespoon of the oil in a large nonstick casserole or deep lidded frying pan. Season the beef and brown in 3 batches over a high heat, adding a further 1 tablespoon oil as necessary. Set aside in a bowl as each batch is browned.
- Reduce the heat to medium and fry the onion in a further tablespoon oil for 5-7 minutes until softened and golden brown. Add the garlic and curry paste and cook, stirring, for 2 minutes more.
- Add the coconut milk, stock, cinnamon stick, tamarind paste, sugar, fish sauce and seasoning and bring to a simmer. Return the beef to the pan, cover and cook for 2 1⁄2 hours in the oven.
- Halve the potatoes and add to the curry after 2 1⁄2 hours. Return it to the oven for a further 45 minutes until both the beef and the potatoes are tender.
- Meanwhile, blitz the toasted cashews in a small food processor until finely ground. Stir into the curry and check the seasoning. Remove and discard the cinnamon. See How to store, above.
- To serve, toast and roughly chop the 50g cashews. Scatter them over the curry with the chilli and coriander. Serve with rice and lime wedges.
