Speedy Beef Massaman Curry Recipe

You can rustle up this aromatic Thai beef massaman curry in just 30 minutes. Enriched with creamy coconut milk and fragrant cardamom, and spiced with a punchy massaman paste which combines lemongrass, lime leaves and galangal, it's perfect for a quick and easy midweek meal or as a tasty alternative to your Friday night takeaway.
Serves 4 - 10 mins to prepare and 20 mins to cook - 410 calories / serving

1 tbsp olive oil, plus 1 tsp
3 tbsp Tesco Massaman curry paste
150g (5oz) Tesco diced onion
3 cardamom pods
2 baking potatoes, scrubbed and cut into 1cm cubes (no need to peel)
1 x 400ml tin coconut milk
360g (12oz) sirloin steak
1 red chilli, deseeded and sliced
coriander, leaves only, to garnish (optional)
basmati rice, to serve

Heat a 1 tbsp of oil in a large saucepan, add the curry paste, onion, cardamom pods and potato. Cook, stirring occasionally, for 2-3 minutes until fragrant.

Stir through the coconut milk and simmer for 15 minutes, stirring occasionally, until the sauce is thickened and the potato is cooked through.

While the potato is cooking, heat the remaining oil in a large frying pan and fry the steaks for 2 mins each side. Remove from the pan and allow to rest while the potato and curry sauce finish cooking. Just before the curry is ready, trim any excess fat from the steak and slice into bite-sized pieces.

Stir the steak and resting juices through the curry. Scatter with the sliced chilli and garnish with the coriander leaves, if using. Serve with basmati rice.
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