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Beef Massaman Curry

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Beef Massaman Curry MicrowaveableGluten FreeChilli Level 1Dairy Free Meals

A mild dish with a sweet nutty flavour, gently braised beef with roasted sweet potato in a rich coconut and cashew curry sauce.

£5.00 Serves 1 (295g)
£10.00 Serves 2 (590g)

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Serve with:

Jasmine rice, garnish with extra crushed cashew nuts & roughly chopped coriander

 

How We Make It At Our Kitchen

  • Our chefs firstly make a stock with green cardamom pods and coriander seeds to give the curry an aromatic base. They then fry off garlic, ginger and lemongrass, all key flavours in Thai cuisine, for a few minutes to let them release their aromas
  • They then add massaman paste (a blend of shallots, red chillis, garlic, lemongrass, galangal, cumin, cinnamon and clove), along with turmeric, ground cloves, ground coriander and chopped tomatoes. This is then cooked out slowly for about 45 mins to allow the spices to develop their flavour. The chefs then add ground cashew nuts, Thai fish sauce, tamarind paste, and coconut milk to give the Massaman sauce its traditional sweet, nutty flavour along with chopped coriander to add freshness to the dish
  • The beef is braised gently for about 2 hours to keep it nice and tender, and the beef stock from this is also added to the sauce to give it a meaty depth. Chunks of sweet potato are roasted, whilst sweet white onions are lightly fried to add texture to the dish

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)867 2,558
Energy (cal)208 614
Protein (g)14.2 41.9
Carbohydrate (g)9.9 29.2
of which: sugars (g)4.2 12.4
Fat (g)12.4 36.6
of which are saturates (g)7.2 21.2
Fibre (g)1.2 3.5
Sodium (g)0.3 0.88
Salt (g)0.75 2.2

Please Note: The details above are correct as of 29 December 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). If you’d like to find out more about our ingredients, click here

serves 1

Beef (40%), Coconut Milk (23%), Sweet Potato (10%), Onions, Chopped Tomatoes, Cashew Nuts (3%), Water, Coconut Cream (2%) [Sulphites], Rapeseed Oil, Lemongrass Puree [Sulphites], Thai Fish Sauce, Tomato Puree, Garlic, Demerara Sugar, Tamarind Paste, Ginger Puree, Massaman Paste, Salt, Coriander, Ground Coriander, Cinnamon, Cloves, Coriander Seeds, Turmeric, Cardamom.

Massaman Paste contains: Shallot, Red Chilli, Garlic, Salt, Lemongrass, Galangal, White Pepper, Cumin, Cinnamon, Clove, Acidity Regulator: Citric Acid. Ginger Puree contains: Ginger Puree, Acidity Regulator: Citric Acid. Lemongrass Puree contains: Lemongrass, Lemon Juice, Salt. Thai Fish Sauce contains: Water, Anchovy Fish Extract, Salt, Sugar. Tamarind Paste contains: Tamarind, Water. This product is made in our kitchen in Kent, using ingredients of varied origin.

Please Note: The details above are correct as of 29 December 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

serves 2

Beef (40%), Coconut Milk (23%) (contains: Coconut Extract, Water), Sweet Potato (10%), Onions, Chopped Tomatoes (contains: Tomatoes, Tomato Juice, Acidity Regulator: Citric Acid), Cashew Nuts (3%), Water, Coconut Cream (2%) (contains: Desiccated Coconut, Preservative: Sulphur Dioxide), Rapeseed Oil, Lemongrass Puree [Sulphites] (contains: Lemongrass, Lemon Juice, Salt), Thai Fish Sauce ( contains: Water, Anchovy Fish Extract, Salt, Sugar), Tomato Puree, Garlic, Demerara Sugar, Tamarind Paste (contains: Tamarind, Water), Ginger Puree (contains: Ginger Puree, Acidity Regulator: Citric Acid), Massaman Paste (contains: Shallot, Red Chilli, Garlic, Salt, Lemongrass, Galangal, White Pepper, Cumin, Cinnamon, Clove, Acidity Regulator: Citric Acid), Salt, Coriander, Ground Coriander, Cinnamon, Cloves, Coriander Seeds, Turmeric, Cardamom. This product is made in our kitchen in Kent, using ingredients of varied origin.

Please Note: The details above are correct as of 13 April 2018 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking Instructions

At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

serves 1

Oven:

Preheat oven. Remove sleeve, pierce film. Place on a baking tray and cook in the centre of the oven.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.
25-30 mins
Allow to rest for 1 min before serving.

Microwave:

Remove sleeve, pierce film. Cook on full power.
850W
3 mins > stir gently & re-cover > 2 mins 30 secs
Allow to rest for 1 min before serving.

Extra Warnings:

Steam may be released when removing film lid.

serves 2

Oven:

Preheat oven. Remove sleeve, pierce film. Place on a baking tray and cook in the centre of the oven.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.
50 mins
Allow to rest for 1 min before serving.

Microwave:

Remove sleeve, pierce film. Place on a microwaveable plate. Cook on full power.
850W
7 mins > stir gently & re-cover > 6 mins
Allow to rest for 1 min before serving.

Extra Warnings:

Steam may be released when removing film lid.

Please Note: The details above are correct as of 29 December 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Other Nuts, Fish, Sulphites

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 29 December 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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"@theCOOKkitchen your Massaman curry is the best I've tasted outside of Thailand. Love it!"

Carrie via Twitter

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