Beef massaman curry

Make your Sunday roast beef leftovers go further with this spicy coconut massaman curry recipe. Topped with crunchy peanuts, it’s ideal for feeding a crowd and gives your leftovers a new lease of life.


  • 1½ tbsp vegetable oil
  • 2 onions, chopped
  • 250g Thai jasmine rice
  • 2 x 246g packs 3-step Thai massaman curry kit
  • 400g new potatoes, cut into 2cm-thick slices
  • 550g cooked roast beef (use leftovers from a roast if you have them), sliced into bite-sized chunks
  • 175g pack baby corn and mangetout, corn halved lengthways




  1. Heat the oil in a deep, lidded frying pan or wok and add the onions. Cook over a low heat for 10 mins until soft and lightly golden.
  2. Meanwhile, bring a large lidded pan of water to the boil and add the rice. Cook for 10 mins, then drain, return to the pan and cover to keep warm.
  3. Add the massaman paste to the onions, cook for 1 min, then add the sliced potato and stir until coated. Pour in the coconut milk, add the star anise, then increase the heat and bring to a simmer. Cover, and cook for 15 mins or until the potatoes are tender. Add the beef, corn, mangetout and 150ml water. Cover, reduce the heat and cook for 5 mins until the vegetables are cooked and the beef is heated through.
  4. Top with the peanuts and serve with the rice alongside.

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