Beef Massaman Curry

Beef Massaman Curry 

history

Massaman curry is originally from India. It has been in the Thai House since the reign of King Rama II, which is over 230 years ago. The original recipe was made with beef. Nowadays, you can use any kind of meat you like. It was also discovered that Massaman originated in Thailand since the reign of King Narai the Great. brought in by a Zen guest from Persia

nutritional value

Nutritional value, calories, energy and nutrients in 100g beef massaman curry have total energy 252 kilocalories, protein 50.2 g, carbohydrate 0 g, fat 23.4 g. We can view more information. such as sodium salt, cholesterol, vitamins, saturated fat, unsaturated fat, sugar, dietary fiber, etc.

raw material

1. Beef loin 1 kg
2. Coconut milk 1000 ml.
3. 2 teaspoons of salt
4. Massaman curry paste 200 g.
5. 5 roasted cardamom
6. 500 g sweet potato
7. 200 grams of onion
8. Roasted Peanuts 100 g
9. Coconut milk 250 ml.
10. Coconut milk 500 ml.
11. Tamarind juice 100 g.
12. 200 g of coconut sugar
13. 1 tbsp fish sauce
14. 1/2 tbsp ground salt

how to do

• Put half of the coconut milk in the pan. Bring to a boil over medium heat, stir until boiling (but do not break it), then add Massaman curry paste. and cardamom seeds Stir-fry until combined with coconut milk. Remove from heat and set aside.
• Put the coconut milk in the pot. Bring to a boil over medium heat until slightly boiling. (Do not boil over) add meat. followed by tamarind Bring to a boil over low heat, about 30 minutes (without stirring).
• Put the fried curry paste into the pot. Stir a little to combine. Sprinkle the bay leaves season with fish sauce and palm sugar Stir to combine again. Then simmer over medium heat for 40-45 minutes.
• put potatoes in Stir a little to combine. Boil for another 15 minutes.
• put onion Stir a little to combine. Boil for another 10 minutes.
• Add the remaining coconut milk and cook for another 10 minutes.
• Add roasted peanuts and boil for another 10 minutes. Ladle into a bowl and serve.

image source

https://www.posttoday.com/

content source

https://cooking.kapook.com/view96163.html