You can rustle up this aromatic Thai beef massaman curry in just 30 minutes. Enriched with creamy coconut milk and fragrant cardamom, and spiced with a punchy massaman paste which combines lemongrass, lime leaves and galangal, it's perfect for a quick and easy midweek meal or as a tasty alternative to your Friday night takeaway.
- Heat a 1 tbsp of oil in a large saucepan, add the curry paste, onion, cardamom pods and potato. Cook, stirring occasionally, for 2-3 minutes until fragrant.
- Stir through the coconut milk and simmer for 15 minutes, stirring occasionally, until the sauce is thickened and the potato is cooked through.
- While the potato is cooking, heat the remaining oil in a large frying pan and fry the steaks for 2 mins each side. Remove from the pan and allow to rest while the potato and curry sauce finish cooking. Just before the curry is ready, trim any excess fat from the steak and slice into bite-sized pieces.
- Stir the steak and resting juices through the curry. Scatter with the sliced chilli and garnish with the coriander leaves, if using. Serve with basmati rice.
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