Massaman Beef Tacos

Massaman beef is one of my go-to comfort meals, especially when slow-cooked until perfectly tender. I love making a big batch—not only does it take the stress out of another dinner during the week, but the leftover beef becomes the star of the most delicious Indian-inspired tacos. They say curry tastes even better the next day, and these tacos are proof— a flavourful twist on a classic and my new favourite way to enjoy Massaman beef leftovers!

Ingredients

Slow-cooked Massaman beef:

1 large brown onion, finely diced

2 carrots, cut into half moons

1/2 jar massaman curry paste (I use Ayam)

850g beef, cut into large chunks

400ml coconut milk

Generous pinch of salt

12 tortillas

Finely shredded coleslaw mix

Greek yoghurt

Fresh coriander

1 lime, cut into wedges

Method

1. Heat a drizzle of olive oil in a large pan over medium heat. Add the onion and cook until softened. Stir in the curry paste and cook for 30 seconds until fragrant. Transfer the mixture to the slow cooker along with the carrots.

2. Preheat the same pan over high heat. Sear the beef for 2 minutes on each side, ensuring you don’t overcrowd the pan. Once browned, transfer the beef to the slow cooker.

3. Pour the coconut milk into the slow cooker and season with a generous pinch of salt. Stir gently to combine. Cover with the lid and cook on low for 7-8 hours, or until the beef is tender and falling apart.

4. To assemble the tacos, heat the tortillas in a dry pan or in the microwave. Layer the coleslaw mix and massaman beef inside the tortillas, and top with the greek yoghurt and fresh coriander. Serve with a lime wedge and enjoy!