SUGAR BEANS CURRY RECIPE RECIPES

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BEEF MASSAMAN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES



Beef massaman curry recipe | Jamie Oliver curry recipes image

Inspired by her teenage travels to Thailand, Jodie’s rich, hearty aromatic beef curry is what weekends were made for. The curry paste is a proper arm workout and makes far more than you need, so simply freeze whatever you don’t use for another day. Job done!

Total Time 2 hours 45 minutes

Yield 6

Number Of Ingredients 37

1 handful of unsalted peanuts (30g)
500 g beef chuck
1 x 400 ml tin of reduced-fat coconut milk
1 white onion
1 white potato (250g)
1 sweet potato (250g)
1 tablespoon fish sauce plus extra to serve
2 teaspoons palm sugar
450 g jasmine rice
vegetable oil
6 sun-dried chillies
1 tablespoon coriander seeds
5 cloves
1 tablespoon fennel seeds
1 tablespoon white peppercorns
100 ml coconut cream
1 kaffir lime
5 cm piece of galangal
4 sticks of lemongrass
20 cloves of garlic
5 pieces of coriander root or ½ a bunch of fresh coriander stalks (15g)
10 small shallots
½ tablespoon shrimp paste
200 g Thai string beans (yard-long beans)
300 g bok choi
2 carrots
1 cucumber
200 g beansprouts
½ a bunch of fresh Thai basil (15g)
½ a bunch of fresh mint (15g)
1 clove of garlic
2 cm piece of galangal
1 fresh bird's-eye chilli
2 limes
2 tablespoon fish sauce
2 tablespoons rice wine vinegar
1 teaspoon palm sugar

Steps:

    1. To make the paste, toast the chillies in a wok on a medium heat for 3 to 4 minutes. Pound in a pestle and mortar with 2 teaspoons of sea salt until fine.
    2. Toast the coriander seeds, cloves, fennel seeds and white peppercorns in the wok for 3 minutes on a low heat. Tip into your pestle and mortar with the chillies, add 1 tablespoon of coconut cream and pound to a paste – put some welly into it!
    3. Peel the lime zest, then finely chop the rind and pound with the chillies.
    4. Peel and finely slice the galangal, trim the lemongrass, discarding the tough outer layer, and finely chop. Peel the garlic, wash and chop the coriander roots or stalks, and peel and finely slice the shallots (setting aside a large handful of sliced shallots for later). Char your chopped ingredients in a hot wok over a high heat for 2 to 3 minutes.
    5. Add your charred ingredients to the paste mixture and continue to pound until smooth, adding 1-2 tablespoons more of coconut cream if needed. Alternatively, scrape the paste and charred ingredients into a liquidiser with a little extra coconut cream and pulse until smooth.
    6. Add the shrimp paste to the wok, fry it off for 1 minute, then bash or whiz with your curry paste until combined. (You now have enough paste for another 5 or 6 curries).
    7. To make the curry, toast the peanuts in a dry wok for 3 to 4 minutes or until golden, then set aside.
    8. Roughly chop the meat into 4cm chunks.
    9. Put your wok back on a medium heat and add 75ml coconut cream and 2 heaped tablespoons of the curry paste. Give it a good stir and let it bubble away for a couple of minutes.
    10. Tip in the beef, peanuts and coconut milk, and bring to the boil.
    11. Reduce the heat to low, cover, and leave to tick away for 45 minutes, stirring occasionally.
    12. Peel and roughly chop the onion, then peel the potatoes and chop into 3cm chunks. Add to the wok, along with the fish sauce and palm sugar, then give everything a good stir. Cover and continue cooking for 25 minutes, or until the sauce has thickened and the potato is soft, adding a splash of boiling water to loosen, if necessary. Have a taste and season with a little more fish sauce, if needed.
    13. For the salad, trim the beans and steam with the bok choi for 3 minutes or until just cooked – you want the beans to be soft enough to bend, but with a little bite. Run under cold water and then cut into three and tie into knots. Shave the carrots into long ribbons with a speed peeler, then score the length of the cucumber with a fork and slice into rounds. Arrange on a platter with the beansprouts and fresh herbs.
    14. For the dressing, peel and finely chop the garlic and galangal, deseed and finely chop the chilli. Finely zest 1 lime, then roll and squeeze the juice of both into a small bowl. Add the garlic, galangal, chilli, fish sauce, vinegar and sugar, and whisk to combine. Pour over the salad just before serving.
    15. Cook the rice according to the packet instructions.
    16. Heat 4 tablespoons of vegetable oil in a pan over medium-high heat and fry the reserved shallots until golden and crispy. Tip onto a plate lined with kitchen paper and leave to drain.
    17. Scatter the crispy shallots over the rice and serve with the curry and salad.

Nutrition Facts : Calories 809 calories, FatContent 34.3 g fat, SaturatedFatContent 15.2 g saturated fat, ProteinContent 32.4 g protein, CarbohydrateContent 99.4 g carbohydrate, SugarContent 15.6 g sugar, SodiumContent 1.7 g salt, FiberContent 6.6 g fibre

BEEF KOFTA CURRY | BEEF RECIPES | JAMIE OLIVER RECIPES



Beef kofta curry | Beef recipes | Jamie Oliver recipes image

Curries don't have to cook for ages, this aromatic beef curry is super quick and full of flavour.

Total Time 15 minutes

Yield 4

Number Of Ingredients 20

1 x 250 g pack of ready-to-eat Puy lentils
1 heaped teaspoon garam masala
400 g quality lean beef mince
olive oil
3 ripe tomatoes
5 cm piece of ginger
2 spring onions
1 fresh red chilli
1 bunch of fresh coriander
1 ground teaspoon turmeric
1 teaspoon runny honey
2 heaped teaspoons Patak's rogan josh curry paste
½ x 400 g tin of light coconut milk
1 lemon
1 mug (300g) of 10-minute wholegrain or basmati rice
5 cardamom pods
200 g green or yellow beans
200 g frozen peas
2 uncooked poppadoms
4 tablespoons fat-free natural yoghurt

Steps:

  • Ingredients out • Kettle boiled • Large frying pan, high heat • Medium lidded casserole pan, high heat • Liquidizer START COOKING Put the lentils into a bowl with a pinch of sea salt, black pepper, the garam masala and mince, then mix and scrunch together with clean hands. Divide the mixture in half, then with wet hands quickly squeeze and mould each half into 6 fat fingers. Put them into the frying pan with 1 tablespoon of oil, turning when golden. Put 1 mug of rice, 2 mugs of boiling water and the cardamom pods into the casserole pan, then halve and add the beans and put the lid on. Squash the tomatoes into the liquidizer, peel and add the ginger, and trim and add the spring onions. Add half the chilli, the coriander stalks, turmeric, honey, curry paste and coconut milk, then blitz until combined. Pour into the kofta pan, bring to the boil, then simmer and season to taste. Take the lid off the rice, add the peas, mix it all up and give it just a few more minutes. Crack up the uncooked poppadoms and pop them in the microwave (800W) for a minute or two to puff up. Finely slice the remaining chilli and the coriander leaves and scatter them over the curry, dollop with yoghurt, then serve with lemon wedges, poppadoms and the rice, beans and peas.

Nutrition Facts : Calories 706 calories, FatContent 21.1 g fat, SaturatedFatContent 7.6 g saturated fat, ProteinContent 41.3 g protein, CarbohydrateContent 79.8 g carbohydrate, SugarContent 9.1 g sugar, SodiumContent 0.8 g salt, FiberContent 11.3 g fibre

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MASSAMAN CURRY ROAST CHICKEN RECIPE - BBC GOOD FOOD
A full-flavoured alternative to your usual weekend roast - serve with a big bowl of rice
From bbcgoodfood.com
Total Time 1 hours 35 minutes
Category Dinner, Lunch, Main course
Cuisine Thai
Calories 895 calories per serving
  • Tip in the beans, simmer for 4 more mins (or until tender), then splash in the fish sauce, any resting juices and squeeze over the remaining lime. Scatter with the peanuts for the authentic Massaman flavour. Carve the chicken and serve with the saucy potatoes and basmati rice.
See details


MASSAMAN CURRY ROAST CHICKEN RECIPE - BBC GOOD FOOD
A full-flavoured alternative to your usual weekend roast - serve with a big bowl of rice
From bbcgoodfood.com
Total Time 1 hours 35 minutes
Category Dinner, Lunch, Main course
Cuisine Thai
Calories 895 calories per serving
  • Tip in the beans, simmer for 4 more mins (or until tender), then splash in the fish sauce, any resting juices and squeeze over the remaining lime. Scatter with the peanuts for the authentic Massaman flavour. Carve the chicken and serve with the saucy potatoes and basmati rice.
See details


BEEF MASSAMAN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
Inspired by her teenage travels to Thailand, Jodie’s rich, hearty aromatic beef curry is what weekends were made for. The curry paste is a proper arm workout and makes far more than you need, so simply freeze whatever you don’t use for another day. Job done!
From jamieoliver.com
Total Time 2 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 809 calories per serving
    1. To make the paste, toast the chillies in a wok on a medium heat for 3 to 4 minutes. Pound in a pestle and mortar with 2 teaspoons of sea salt until fine.
    2. Toast the coriander seeds, cloves, fennel seeds and white peppercorns in the wok for 3 minutes on a low heat. Tip into your pestle and mortar with the chillies, add 1 tablespoon of coconut cream and pound to a paste – put some welly into it!
    3. Peel the lime zest, then finely chop the rind and pound with the chillies.
    4. Peel and finely slice the galangal, trim the lemongrass, discarding the tough outer layer, and finely chop. Peel the garlic, wash and chop the coriander roots or stalks, and peel and finely slice the shallots (setting aside a large handful of sliced shallots for later). Char your chopped ingredients in a hot wok over a high heat for 2 to 3 minutes.
    5. Add your charred ingredients to the paste mixture and continue to pound until smooth, adding 1-2 tablespoons more of coconut cream if needed. Alternatively, scrape the paste and charred ingredients into a liquidiser with a little extra coconut cream and pulse until smooth.
    6. Add the shrimp paste to the wok, fry it off for 1 minute, then bash or whiz with your curry paste until combined. (You now have enough paste for another 5 or 6 curries).
    7. To make the curry, toast the peanuts in a dry wok for 3 to 4 minutes or until golden, then set aside.
    8. Roughly chop the meat into 4cm chunks.
    9. Put your wok back on a medium heat and add 75ml coconut cream and 2 heaped tablespoons of the curry paste. Give it a good stir and let it bubble away for a couple of minutes.
    10. Tip in the beef, peanuts and coconut milk, and bring to the boil.
    11. Reduce the heat to low, cover, and leave to tick away for 45 minutes, stirring occasionally.
    12. Peel and roughly chop the onion, then peel the potatoes and chop into 3cm chunks. Add to the wok, along with the fish sauce and palm sugar, then give everything a good stir. Cover and continue cooking for 25 minutes, or until the sauce has thickened and the potato is soft, adding a splash of boiling water to loosen, if necessary. Have a taste and season with a little more fish sauce, if needed.
    13. For the salad, trim the beans and steam with the bok choi for 3 minutes or until just cooked – you want the beans to be soft enough to bend, but with a little bite. Run under cold water and then cut into three and tie into knots. Shave the carrots into long ribbons with a speed peeler, then score the length of the cucumber with a fork and slice into rounds. Arrange on a platter with the beansprouts and fresh herbs.
    14. For the dressing, peel and finely chop the garlic and galangal, deseed and finely chop the chilli. Finely zest 1 lime, then roll and squeeze the juice of both into a small bowl. Add the garlic, galangal, chilli, fish sauce, vinegar and sugar, and whisk to combine. Pour over the salad just before serving.
    15. Cook the rice according to the packet instructions.
    16. Heat 4 tablespoons of vegetable oil in a pan over medium-high heat and fry the reserved shallots until golden and crispy. Tip onto a plate lined with kitchen paper and leave to drain.
    17. Scatter the crispy shallots over the rice and serve with the curry and salad.
See details


BEEF KOFTA CURRY | BEEF RECIPES | JAMIE OLIVER RECIPES
Curries don't have to cook for ages, this aromatic beef curry is super quick and full of flavour.
From jamieoliver.com
Total Time 15 minutes
Cuisine indian
Calories 706 calories per serving
  • Ingredients out • Kettle boiled • Large frying pan, high heat • Medium lidded casserole pan, high heat • Liquidizer START COOKING Put the lentils into a bowl with a pinch of sea salt, black pepper, the garam masala and mince, then mix and scrunch together with clean hands. Divide the mixture in half, then with wet hands quickly squeeze and mould each half into 6 fat fingers. Put them into the frying pan with 1 tablespoon of oil, turning when golden. Put 1 mug of rice, 2 mugs of boiling water and the cardamom pods into the casserole pan, then halve and add the beans and put the lid on. Squash the tomatoes into the liquidizer, peel and add the ginger, and trim and add the spring onions. Add half the chilli, the coriander stalks, turmeric, honey, curry paste and coconut milk, then blitz until combined. Pour into the kofta pan, bring to the boil, then simmer and season to taste. Take the lid off the rice, add the peas, mix it all up and give it just a few more minutes. Crack up the uncooked poppadoms and pop them in the microwave (800W) for a minute or two to puff up. Finely slice the remaining chilli and the coriander leaves and scatter them over the curry, dollop with yoghurt, then serve with lemon wedges, poppadoms and the rice, beans and peas.
See details


MASSAMAN CURRY ROAST CHICKEN RECIPE - BBC GOOD FOOD
A full-flavoured alternative to your usual weekend roast - serve with a big bowl of rice
From bbcgoodfood.com
Total Time 1 hours 35 minutes
Category Dinner, Lunch, Main course
Cuisine Thai
Calories 895 calories per serving
  • Tip in the beans, simmer for 4 more mins (or until tender), then splash in the fish sauce, any resting juices and squeeze over the remaining lime. Scatter with the peanuts for the authentic Massaman flavour. Carve the chicken and serve with the saucy potatoes and basmati rice.
See details


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