Recipe: Delicious Beef Massaman Curry - Kaeng Matsaman

Beef Massaman Curry - Kaeng Matsaman. The flavors of the massaman curry paste (nam phrik kaeng matsaman) come from spices that are not frequently used in other Thai curries. You should try this Thai Massaman Beef Curry. It's like a delicious Thai-styled beef stew that's loaded with chunks of juicy beef and soft potatoes in a rich, sweet and creamy coconut soup.

Beef Massaman Curry - Kaeng Matsaman This curry can be made with a pre-made curry paste (I like Mae Ploy brand) or your own homemade curry paste. Using a slotted spoon, remove beef from cooking liquid and transfer to a plate. Pour cooking liquid into a bowl and reserve. You can have Beef Massaman Curry - Kaeng Matsaman using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Beef Massaman Curry - Kaeng Matsaman

  1. It's 300 grams of Beef (stewing meat, cut into cubes).
  2. You need 500 grams of Potatoes.
  3. Prepare 100 grams of Onion.
  4. You need 1 of to 2 cloves Garlic.
  5. It's 1 tbsp of Vegetable oil.
  6. Prepare 1 of ☆ cardamon - 3 pods ☆ Cinnamon sticks - 2.
  7. It's 1 of ☆ cloves - 5 ☆ Bay leaves - 2.
  8. You need 50 grams of Massaman curry paste.
  9. It's 400 ml of Coconut milk.
  10. Prepare 550 ml of Water.
  11. Prepare 66 ml of Peanuts (skinned).
  12. You need 3 tsp of Fish sauce.
  13. It's 3 tsp of Sugar (coconut sugar if you have).
  14. You need 1 tbsp of Lemon juice.

Note: Massaman has several spelling variants. Look for anything resembling "massaman" or "masman" on the labels of commercial curry paste. Traditional Massaman curry is a Thai curry that's rich but relatively mild heat-wise. It contains lots of spices -which can vary from curry to curry, plus I absolutely love Massaman - the beef version, my Lamb Massaman Curry Recipe and I also make one with a whole chicken.

Beef Massaman Curry - Kaeng Matsaman step by step

  1. Cut the beef and onion into 2.5cm cubes. Peel the potatoes, and cut in half (cut into four, if they are large), and finely chop the garlic..
  2. Put the vegetable oil and ☆ spices in a pan, heat over low heat until tiny bubbles appear on the surface of the spices. The spices will be submerged in the oil if you tip the pan a little..
  3. Turn off the heat once to lower the temperature. Turn on the heat to low, sauté the garlic and onion from Step 1 a little, add the curry paste, and sauté until fragrant..
  4. Pour 250 ml of the thick part of the coconut milk into Step 3 in 3 batches, and mix. (When the red oil comes up to the surface, add the next batch.).
  5. Add the beef, and cook. When the beef turns brown, add the peanuts, and stir..
  6. When Step 5 comes to a boil, add the rest of the coconut milk and water, and simmer over low heat. When the beef becomes a little tender, add the potatoes from Step 1, and simmer..
  7. When everything is nice and tender, season with the fish sauce and sugar. Turn off the heat, add the lemon juice, and stir. Serve over cooked rice!.
  8. The "Chicken Massaman Curry", using chicken drumettes and chicken thigh instead of beef, is also very delicious..

I'll have to share it on here. Massaman, Beef Massaman Curry, Classic Thai curry. CHING HE HUANG Thai Massaman Curry with Beef and Broccoli. This epic Thai coconut curry takes time to make but you'll be rewarded with a rich, fragrant curry with fall apart meat and Massaman Curry is a bit of an outlier in Thai cuisine. It was born from Indian and Malay influences and as a result, the main flavours comes.

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