Beef Mince Massaman Noodles
A cheats massaman curry! Using beef mince reduces the cooking time down but not the flavour. Toss through rice noodles for a delicious different midweek dinner. And if you are feeling organised this mince can be cooked in advance and left in the fridge to lets the flavours develop.
Serves 4
Effort: Easy
Prep: 10 mins
Cook: 20 mins
Gluten Free
Ingredients
500g beef mince
1 large onion, diced
150g pumpkin, cubed
3 garlic cloves, finely chopped
1 red chilli, sliced, reserving some for garnish
1 massaman simmer sauce - one rusty jack
1 can coconut cream
1 packet Thai rice noodles (200g)
160g green beans
1 cup roasted peanuts, chopped
3 tbsp chopped coriander
Instructions
Heat a large frying pan until hot, add a little oil & the onion to the pan and cook over a low heat for 6-8 minutes. Stir in the garlic and chilli before adding the mince. Turn the heat to high & stir the mince through the onion mixture until cooked through.
Add the massaman simmer sauce & pumpkin; cook, stirring, for 2-3 minutes. Add the coconut cream. Bring to the boil, lower the heat, cover and simmer for 15 minutes.
Meanwhile bring a pan of cold water to the boil & cook the Thai rice noodles per the packet instructions.
Add the beans to the mince while the noodles are cooking.
Working quickly drain the noodles and toss carefully through the beef mince. Top with coriander and chopped roasted peanuts to serve.
Hints & tips
Beef - Using mince in this recipe means it is a quick cook. Any other cuts will need a longer cooking time.
Noodles - When cooking the Thai rice noodles be careful to not over cook. This will result in them breaking up and going mushy. I find taking them off the heat just before they are done helps.
Alternatives
Pork or chicken mince are a great alternative to beef if you prefer.
Feel free to cook the mince and serve over rice if you don’t have noodles to hand.
Fettuccine would be a good alternative to rice noodles.
Swap the coconut cream for coconut milk for a lighter dish.
Portion size - This recipe serves 4. I would recommend if you want a smaller portion to cook the mince and freeze half.
Storage - This dish will store in the fridge for 3 days. Great for lunches - curries always taste better the next day!!
