Beef Massaman Curry with Potatoes and Pak Choi
Used in this recipe
Recipe: Bay’s Kitchen
Massaman is one of the mildest Thai curries. It is known for warm spices such as cinnamon and cardamom, along with potatoes and peanuts. Here the beef first braises in the oven for two hours with vegetables, coconut milk and stock. Bay’s Kitchen Thai Massaman Sauce goes in only after that and just needs a few minutes in the hot casserole.
Traditional massaman paste contains shallots and garlic, but the Bay’s Kitchen sauce is made without either. Read the label on your stock as well, because most ready-made stocks contain onion. There is more on this in our article on low FODMAP stock.
Method
- Preheat the oven to 180 °C (160 °C fan). Heat the oil in a lidded flameproof casserole over a high heat and sear the beef until browned at the edges.
- Add the stock, coconut milk, potatoes and carrots and bring to the boil.
- Cover with the lid and transfer to the oven for 2 hours. Check after about 1 hour and add a splash of stock or water if there is hardly any liquid left. Put the rice on towards the end of the cooking time.
- Take the casserole out of the oven. Stir in the massaman sauce and pak choi, put the lid back on and leave to stand for 5 minutes.
- Give everything another stir, scatter over the peanuts and chilli and serve with the rice.
Tips
- Chilli is low FODMAP, but not every stomach handles the heat equally well. If in doubt, leave it out or put it on the table separately.
- For more sauce, stretch it with stock rather than coconut milk. Tinned coconut milk is only low FODMAP in modest amounts.
- The curry can easily be braised the day before. In that case, add the pak choi when you reheat it.
