Beef Massaman Curry with Brown Rice

Ingredients

• 180g Ground beef, 90% lean, raw
• 150g Brown rice, long grain, raw
• 150g Raw russet potatoes without skin
• 15g Garlic, raw
• 40g Creamy peanut butter
• 80g Heavy cream

Method

1. 1Begin by cooking the brown rice: Bring 375ml water to a boil in a medium pot. Add the 150g raw brown rice and stir once. Reduce heat to low, cover, and simmer for 35-40 minutes until the rice is tender and water is absorbed. Let rest for 5 minutes before fluffing with a fork.
2. 2While the rice cooks, prepare the curry: Dice the 150g potatoes into 1-2cm cubes. Mince the 15g fresh garlic finely (approximately 4-5 cloves).
3. 3In a large heavy-bottomed skillet or wok, heat over medium-high heat without any oil (or use minimal cooking spray). Add the 180g ground beef, breaking it apart with a spoon as it cooks. Cook for 5-7 minutes, stirring frequently, until the beef is browned and no longer pink. Drain any excess liquid if necessary.
4. 4Add the minced garlic to the cooked beef and stir for 1 minute until fragrant.
5. 5Add the diced potatoes to the pan and stir-fry for 3-4 minutes to lightly brown the potatoes.
6. 6In a small bowl, combine the 40g creamy peanut butter with the 80g heavy cream and whisk until smooth. You can add a splash of water (about 50ml) to thin the mixture if needed.
7. 7Pour the peanut cream mixture into the beef and potato pan, stirring well to coat all ingredients. Reduce heat to medium-low.
8. 8Simmer the curry uncovered for 12-15 minutes, stirring occasionally, until the potatoes are fork-tender and the sauce has thickened slightly. The sauce should coat the beef and potatoes evenly.
9. 9Taste and adjust seasoning as desired (consider adding a pinch of curry powder, cumin, or salt for more authentic massaman flavor).
10. 10Divide the cooked brown rice into a serving bowl or plate and top with the beef massaman curry. Serve hot, allowing the creamy sauce to meld with the rice.