Tinned beef massaman
This simple, budget-friendly dinner makes tinned ingredients the star of the show. With tender beef in a creamy coconut sauce, our massaman curry is sure to become a new family favourite.
1. Heat the oil in a high-sided sauté or large frying pan over a medium heat. Add the curry paste and fry for 2-3 mins until thickened and starting to stick to the pan. Stir in the coconut milk until smooth then cook for 5-8 mins or until glossy and slightly thickened, stirring often so it doesn’t stick.
2. Stir through the steak in gravy, new potatoes and mangetout and cook for 4-5 mins or until heated through and the mangetout is cooked. Lightly crush the peanuts to break them up a little, then scatter over the curry along with the coriander. Serve with rice, if you like.
Tip: Reduce the curry paste on the hob as in step 1, add the coconut milk, beef and potatoes, then transfer to a slow cooker and cook on low for 4 hrs.
Ingredient swap: Swap the tinned steak for leftover roast beef and gravy – use 150-175g meat, cut into pieces, and 200-250ml gravy.
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