Beef massaman curry

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Preparation

800 g sirloin steak, or beef ragout
2 tbsp massaman curry paste
Cut the beef into 5 cm chunks and mix together with the curry paste.
2 cinnamon sticks
10 cardamom, whole
5 cloves
500 ml coconut milk
250 ml bouillon
3 tbsp fish sauce
3 tbsp tamarind purée
3 tbsp palm sugar, ground
Mix the liquid ingredients, then add the spices and sugar.
3 potatoes, waxy
2 cm ginger
Peel the potatoes and cut into 2 cm chunks. Peel and grate the ginger.
(Pre-)heat cooking space to 180°C with Hot air humid
Put the meat, potatoes and ginger into the porcelain dish and pour over the liquid. Put the porcelain dish on to the wire shelf in the preheated cooking space. Cooking
Put the food in
Hot air humid 180°C for 1 Hrs
55 g peanuts, salted
Garnish the finished dish with peanuts.

Porcelain dish ½ GN, depth 65 mm

Quantity Ingredient
55 g peanuts
3 tbsp tamarind purée
3 tbsp fish sauce
10 cardamom
2 cm ginger
500 ml coconut milk
2 tbsp massaman curry paste
3 tbsp palm sugar
250 ml bouillon
3 potatoes
800 g sirloin steak
2 cinnamon sticks
5 cloves

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