Beef Massaman Curry with potatoes, carrots and bok choy




15 minutes.


120 mins


1 glass of Bay's Kitchen Thai Massaman

9g Bay's Kitchen vegetable bouillon

250g diced beef steak

150g potatoes, with peel and halved

120 g carrots, sliced

120ml coconut milk

100g bok choy

60ml water

25 g salted peanuts,
coarsely chopped

1 red chili pepper

1 tablespoon olive oil

To serve:

Rice, gluten free naan bread or pappadoms

  1. Preheat the oven to 200°C / 180°C fan oven.
  2. Heat the olive oil in a casserole (with a lid) over high heat. Add the beef cubes and sear until the edges of the meat are brown.
  3. Mix the Bay's Kitchen vegetable bouillon with the water and add to the pot.
  4. Add the coconut milk, potatoes, and carrots to the saucepan and bring to a simmer.
  5. After boiling, put the lid on and place in the oven for 2 hours.
  6. Remove from the oven and stir in the bok choy and Bay's Kitchen Thai Massaman Sauce.
  7. Put the lid back on and let it rest for 5 minutes.
  8. Stir one last time before serving.
  9. Garnish with the peanuts and red chili slices.
    Serve with rice and naan or poppadoms.

Recipe created by Bay's Kitchen.

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