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Massaman Curry Beef and Rice Casserole

Unlike my other rice casseroles, this Beef Massaman Curry version involves some cooking stovetop before being transferred to the oven. It’s easiest to make in an ovenproof skillet, but if you don’t have one, just transfer everything to a casserole dish once you’ve sautéed the cabbage.

Prep Time 15 minutes
Cook Time 1 hour
Servings 4
Author Phoebe Lapine


  • Avocado or coconut oil
  • 1 pound tri-tip skirt or flank steak, cut into 1-inch pieces
  • Sea salt
  • 3 cups thinly sliced cabbage from ½ a small head
  • 3 tablespoons massaman curry paste
  • 1 tablespoon finely chopped fresh ginger
  • One 14 ounce can full fat coconut milk
  • 2 cups cauliflower florets from 1 small head
  • 1 green bell pepper thinly sliced
  • 1 bunch scallions cut into 2-inch pieces
  • 1 cup beef chicken stock or water
  • 1 cup arborio or bomba rice though any short grain white rice will work
  • 1 tablespoon fish sauce
  • 1 cinnamon stick optional
  • ¼ cup peanuts roughly chopped
  • ¼ cup cilantro leaves
  • 1 lime cut into wedges


  1. Preheat the oven to 375 degrees.
  2. Place a large ovenproof skillet over high heat. Add a thin layer of oil and brown the beef, turning once or twice, until it is nicely caramelized. Remove to a plate.

  3. Add the cabbage and sauté over medium heat, scraping up any brown bits from the steak, until soft, 5 minutes.
  4. Stir in the massaman curry paste and ginger. Cook one minute more until fragrant. Whisk in the coconut milk until smooth.
  5. Remove the pan from the heat and carefully fold in the cauliflower, pepper, scallions, stock or water, rice, cinnamon stick (if using), fish sauce and ½ teaspoon salt.
  6. Smooth into an even layer, then nestle the beef in the rice mixture so its submerged in the liquid.
  7. Transfer the skillet to the oven for 45 minutes, or until the rice is tender and most of the liquid is absorbed. Remove from the oven, discard the cinnamon stick, and allow to rest for 5 minutes. Serve warm sprinkled with the peanuts and cilantro, and lime wedges on the side.