Massan Curry Paste –

The Massaman curry base is very unique – spices like fennel, cumin, coriander, cloves, cardamoms, cinnamon and black peppercorns are pounder together with the usual suspects, red chillies, shallots, lemongrass, ginger and galangal. And of course it’s finished off with fish sauce and shrimp paste. If you like to make a vegetarian or vegan version of the paste substitute light soya and spicy bean paste for the fish sauce and shrimp paste. I’ve used this to make a delicious Thai Massaman Noodle Salad and in a Peanut sauce and now I’m going to simmer chunks of meat in this blend of spices and creamy Coconut milk. This curry is hearty, cooked together with potatoes, studded with peanuts and served with some Jasmine rice, you gotta try it.

Here are the ingredients and steps to make this recipe!
2 lbs Beef cut into small cubes
400 ml Coconut Milk (full fat is better)
2 tbsps Massaman Curry paste
¼ cup roasted Peanuts
3-4 Bay leaves
1 tbsp Tamarind paste
1 tbsp Palm sugar
1 or more tbsp fish sauce
1 cup potatoes cubed
½ cup onions cut in small quarters
Juice of ½ Lime
2-3 tbsps chopped Coriander
1 small red Chilli – 1 tsp finely chopped

In a wok heat up about 100 m of the coconut milk and heat it the oil separates from the solids
Add the Massaman curry paste and mix with the separated Coconut Milk
Add the Beef cubes and saute
Add the rest of the Coconut milk
Add the roasted Peanuts
Add 1 tbsp Tamarind paste
Add the Bay leaves and Palm sugar
Add the Fish sauce and mix
Add the cubed Potatoes and the quartered Onions
Cook this low and slow for 40 – 60 mins
Add additional Fish sauce if required
Add the finely chopped red Chilli
Add the Lime juice and fresh Coriander

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(1552) ? Thai MASSAMAN BEEF Curry | Inspired by POO of JAMIE OLIVER’s Food Tube | Kravings

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