Massaman curry with beef

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Curry

2 sticks of cinammon
10 cardamom seeds
5 cloves
2 tbsp Massaman curry paste
5 dl coconut milk
2½ dl beef stock
2 potatoes, cut into 2–3 cm pieces
2 cm ginger, grated
3 tbsp fish sauce
3 tbsp ground palm sugar
90 g roasted, salted peanuts (without skins)
3 tbsp tamarind puree

Beef

800 g beef flank or rump steak, cut into 5 cm cubes
30 g roasted, salted peanuts (without skins)

Preparation

For the curry sauce, mix all ingredients together and pour into porcelain dish.
Add the cubes of beef and coat thoroughly with the curry sauce.
Place the porcelain dish on the wire shelf in the preheated cooking space at level 2 and bake (1 and 2 step).
After taking the dish out of the cooking space, stir well and let the curry set for 5 minutes. Before serving, sprinkle with roasted peanuts.

Cooking steps

(Pre-)heat cooking space to 180°C with Hot air humid
Hot air humid 180°C for 1 Hrs

Porcelain dish ½ GN, depth 65 mm

Quantity Ingredient
5 dl coconut milk
2 tbsp Massaman curry paste
3 tbsp fish sauce
2 cm ginger
3 tbsp ground palm sugar
3 tbsp tamarind puree
2 potatoes
5 cloves
2½ dl beef stock
120 g roasted, salted peanuts (without skins)
10 cardamom seeds
800 g beef flank or rump steak
2 sticks of cinammon

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