- 2 teaspoons vegetable oil
- 1 brown onion, finely chopped
- 500g extra lean beef mince
- 2 tablespoons massaman curry paste (see notes)
- 375ml can coconut-flavoured evaporated milk
- 1 tablespoon brown sugar
- 2 cups frozen mixed vegetables (see notes)
- 1/4 cup fresh coriander leaves
- Steamed jasmine rice, to serve
- Step 1Heat oil in a large non-stick frying pan over medium heat. Add the onion. Cook, stirring occasionally, for 5 minutes or until softened.
- Step 2Add mince. Cook, breaking up mince with wooden spoon, for 5 minutes or until browned. Add curry paste. Cook for 1 minute or until fragrant. Add evaporated milk. Bring to a simmer. Stir in the sugar. Reduce heat to medium-low. Cook for 5 minutes or until thickened slightly.
- Step 3Add frozen vegetables. Cook, covered, for 4 to 5 minutes or until vegetables are just tender. Serve curry on rice sprinkled with coriander leaves.
Cook’s notes: We used Valcom Massaman Curry Paste. If you have an allergic child, be aware that many versions of curry paste include peanuts.
We used a packet mix of frozen vegetables from the supermarket that included baby beans, carrot and baby corn.
This curry freezes well, making it ideal to do a double batch. Cool completely. Transfer to an airtight container or snap-lock bag. Freeze for up to 2 months. Thaw in the fridge overnight and reheat slowly over a medium heat until hot.
- Author: Amira Georgy
- Image credit: Andrew Young
- Publication: Super Food Ideas