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Beef and Potato Massaman Stir Fry

A twist on the much-loved beef massaman curry, strips of flash-fried beef and fine shreds of potato are lightly bound together by a rich but mild sauce in this speedy stir fry.

Prep: 15 mins
Cook: 10 mins
Serves: 4
    • 2 medium potatoes, julienned
    • 200g beef rump, sliced
    • 1 tbsp. Blue Dragon Light Soy Sauce
    • 1 tsp. cornflour
    • 1 tbsp. + 1 tbsp. vegetable oil
    • 100g mangetout
    • 1 medium onion, diced
    • 1 x 50g Blue Dragon Massaman Curry Paste Pot
    • 2 tsp. Fish Sauce
    • 2 tsp. sugar
    • 2 tsp. tamarind paste (optional)
    • Blue Dragon Coconut milk, 3-4 tbsp. for drizzling
    1. Soak the julienned potatoes in water for about 10 minutes to remove excess starch, and then drain in a sieve.
    2. Combine the beef, Light Soy Sauce and cornflour and set aside.
    3. Heat 1 tbsp. of the oil in a wok over a high heat. Add the potatoes and stir fry until glossy and slightly softened. Add the mangetout and fry until both are tender, adding in a sprinkle of water if needed. Remove and set aside.
    4. With the wok over a high heat, fry the onions and Curry Paste in the remaining 1 tbsp. of oil. Add the beef and stir fry for a few minutes.
    5. Return the vegetables to the wok, along with the Fish Sauce, sugar and tamarind paste, if using. Stir fry until well combined, and then drizzle with Coconut Milk just before serving.

This recipe calls for...

Coconut Milk

Coconut Milk

Blue Dragon Coconut Milk is made from carefully selected ripe coconuts. Once the husk, coconut water and shell have been removed, the kernel is pressed to extract a creamy liquid and blended with water. This creamy liquid is known in South East Asia as Coconut Milk. Coconut Milk is the mainstay of Thai, Indian and Caribbean cooking and can be used to add a mild, coconut flavour to sweet and savoury dishes. Coconut Milk can be added to hot curries to reduce their heat and adds a creamy flavour and texture to dishes such as soups.

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