Pulled Beef Massaman Curry with Basmati Rice

Pulled Beef Massaman Curry with Basmati Rice

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, October 21, 2018.



  • 1½ cups basmati rice
  • 2¼ cups water


  • 2 carrots
  • 1 brown onion
  • 1 Tbsp grated ginger
  • 1-2 tsp massaman curry paste
  • 2½ tsp curry spices
  • 425ml coconut milk
  • 400g pulled beef
  • 1 cup GF chicken stock
  • 1 Tbsp GF fish sauce
  • 1 Tbsp GF soy sauce

To Serve

  • 1 tomato
  • ½ telegraph cucumber

Have Handy

  • olive oil
  • pepper
  • salt


  1. Cook rice Combine rice, water and a pinch of salt in a medium pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
  2. Prep and cook carrots Bring a small pot of salted water to the boil. Dice carrots 2cm and cook in pot of boiling water for 3-4 minutes, until tender. Drain and set aside. Finely dice onion.
  3. Begin curry Heat a drizzle of oil in a large, deep fry-pan on medium-high heat. Cook onion and a pinch of salt for about 3 minutes, until tender. Add ginger, massaman curry paste, curry spices and ¼ cup coconut milk. Cook for 3-4 minutes, until fragrant.
  4. Finish curry Add pulled beef, remaining coconut milk and stock to pan. Bring to a simmer and cook for about 8 minutes, stirring, until thickened. Add fish sauce, soy sauce and cooked carrots. Season.
  5. Prep veggies While curry simmers, finely dice tomato and cucumber. Toss together in a small bowl with a drizzle of olive oil. Season to taste.
  6. Serve rice topped with curry, tomato and cucumber.

Nutritional Information

Energy 2031 kj
485 kcal
Protein 26.4g
Carbohydrate 47.1g
Fat 20.8g