Beef Massaman Curry

This delish curry has slow cooked strips of beef cooked in a thick coconut cream and massaman purée, with added lemongrass, galangal, fish sauce, tamarind for a rich aromatic flavor, garnished with roasted baby potatoes and green beans.

Keep Frozen
Store at -18°C (0°F) or below until ready to use.

Thaw
Thaw in the refrigerator overnight (8–12 hours) or at room temperature for 1–2 hours.

Heat
Pour curry into a saucepan.
Heat on medium, stirring occasionally, until hot throughout (about 8–10 minutes).

Alternatively, heat in a microwave-safe container on high for 5–7 minutes, stirring halfway.

Serve
Serve hot with steamed rice or your favorite side.

Massaman sauce (coconut milk, vegetable oil, massaman curry paste, fish sauce, demerara sugar, water, starch, coriander, tamarind paste, coconut cream), roast potatoes (marble potatoes, vegetable oil), chicken cube, fresh beef stock, green beans

Celery. May contain traces of nuts