MILD MASSAMAN COCONUT BEEF CURRY WITH BOK CHOY & ROASTED PEANUTS
1 packet Harvey Beef Garlic & Rosemary Marinated Rump
2 cans coconut milk
1 jar Massaman curry paste
2 bunches bok choy
200g unsalted roasted peanuts
Cut marinated rump into large cubes.
Heat a large sauce pan over a medium heat & sauté beef in 3 batches until browned. Remove beef and fry curry paste for 2 minutes, add ½ cup of water and fry another minute.
Add beef back to pot, add coconut milk and cover. Add half the peanuts, bring to a gentle simmer and cook for 10 minutes.
Steam bok choy and serve with rice and the rest of the peanuts.