Saturday, 24 October 2015


Serves 4 (15sp) - 6 (10sp)
59 smartpoints in total

500g trimmed diced beef (chuck or gravy) (15sp)
2 cups of salt reduced beef stock (1sp)
2 carrots, peeled and chopped in chunks (0sp)
400g potato, skin on chopped in chunks (8sp)
250g sweet potato, peeled and chopped in chunks (8sp)
250g pumpkin, peeled and chopped in chunks (0sp)
100g massaman paste (5sp)
400ml light coconut milk (16sp)
2 kaffir lime leaves (0sp)
2 tbsp brown sugar (6sp)
1/2 tbsp fish sauce (0sp)
1/2 cup salt reduced beef stock (0sp)

Preheat oven to 160C.
In a oven proof pot fry off beef until browned.  Add 2 cups of beef stock, close lid and bake in oven.
After 1 hour, heat a nonstick pot and add curry paste and fry off for 1 minute.  Add coconut milk, lime leaves and vegetables.  Cover with lid and over medium heat cook for 20 minutes.
After 20 minutes add in beef from the oven (including any stock from pot remaining).  Also add brown sugar, fish sauce and 1/2 cup of beef stock and cook for further 5 minutes. Serve with rice.
Note: if too sweet add more fish sauce, if not sweet enough add more brown sugar.

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