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Tinned beef massaman recipe

Tinned beef massaman recipe

52 ratings

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. See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 327 calories / serving


  • 2 tsp vegetable oil
  • 200g jar massaman curry paste
  • 400ml tin light coconut milk
  • 392g tin stewed steak in gravy
  • 300g tin new potatoes, drained and halved
  • 150g pack mangetout
  • 30g crispy coated sweet chilli peanuts
  • 10g fresh coriander, chopped
  • cooked rice, to serve (optional)
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

  • Fat

    17g 25%
  • Saturates

    8g 41%
  • Sugars

    6g 6%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 19.6g Protein 21.7g Fibre 3g


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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