Creamy Massaman Beef Ball Curry (Gluten Dairy Free)

Creamy Massaman Beef Ball Curry is one of my dishes I teach at my Masterclass sessions.. The attendees are always surprised at how easy this authentic dish is to create especially when making my own paste. You can use any mince, all are delicious! Its very popular as it suits our dairy and gluten free foodies. “The family love this any night of the week“

The key secret ingredient is the coconut cream. It must be the authentic one in the ingredient list and can be found in an Asian Store. Its thick and creamy. You will not believe how delicious this option is for dairy free. I love to serve this with Roasted Pumpkin Wedges sprinkled with chili, salt and pepper.

It’s all in the flavour. The authentic spices come together beautifully and create the most wonderful colour to combine with the coconut cream.

The balls cook beautifully in the liquid gold with no need to touch them until the end.

Why I Love This Recipe

I love this recipe because its economical, authentic and simply delish!

Ingredients

You can make my Creamy Massaman Beef Ball Curry with simple ingredients you probably already have at home!

• JASMINE RICE: Or Basmati or rice noodles
• BEEF MINCE: Yum!
• COCONUT CREAM: The brand is Kara in Asian Stores – you can substitute with another brand, but this is honestly, the best!
• GARLIC: Finely sliced.
• SPICES – TURMERIC CUMIN CINNAMON SMOKED PAPRIKA CURRY POWDER : I always love the bright colour this creates!
• PASSATA: Enough to blend through yet not stand out
• FROZEN PEAS: A staple in every home

Instructions

Let’s get cooking! Creamy Massaman Beef Ball Curry will feed a family or a crowd with a huge result of happiness.

1. Heat a large pot of water and bring it to a boil. Cook the rice as per instructions.
2. In a large bowl, mix the beef mince and garlic, Make small balls the size of a golf ball. Place to the side.
3. In a large frypan, drizzle some oil and add the spices. Stir and smell. Amazing! Then add the coconut cream and passata. Increase heat to just boil, then reduce to simmer. Add balls to the mixture. Place a lid on top.
4. Cook on low heat for about 20 minutes. You will notice the balls poaching and becoming firm. Towards the end, toss the balls over to enjoy the sauce and be completely covered. Add the peas.
5. Optional – you can roast pumpkin wedges seasoned with chili flakes, salt and pepper. Serve in the bowl with the rice.
6. To serve, add diced chili, lemon or lime and fresh herbs Or just on its own!

Tips And Tricks

Love easy dinner recipes? There are LOADS more in my new cookbook ‘Gather’. Order it by clicking this link!