Difference between revisions of "Beef Massaman curry (slow cooker recipe)"

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[[Massaman curry]] ([[Thai]]: &#3649;&#3585;&#3591;&#3617;&#3633;&#3626;&#3617;&#3633;&#3656;&#3609;, RTGS: [[Kaeng matsaman|kaeng matsaman]], IPA: [k&#603;&#720;&#331; mát.sa.màn]) is a rich, relatively mild Thai [[Curry|curry]] that is an interpretation of a Persian dish.
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[[Beef Massaman curry]] ([[Thai]]: &#3649;&#3585;&#3591;&#3617;&#3633;&#3626;&#3617;&#3633;&#3656;&#3609;, RTGS: [[Kaeng matsaman|kaeng matsaman]], IPA: [k&#603;&#720;&#331; mát.sa.màn]) is a rich, relatively mild Thai [[Curry|curry]] that is an interpretation of a Persian dish.
  
 
Massaman or matsaman is not a native [[Thai]] word. It is generally thought to refer to the Muslims with earlier writers from the mid-19th century calling the dish "Mussulman [[Curry|curry]]"; Mussulman being an archaic form of the word Muslim.
 
Massaman or matsaman is not a native [[Thai]] word. It is generally thought to refer to the Muslims with earlier writers from the mid-19th century calling the dish "Mussulman [[Curry|curry]]"; Mussulman being an archaic form of the word Muslim.
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| 500g/1lb 2oz [[New Potatoes|new potatoes]]
 
| 500g/1lb 2oz [[New Potatoes|new potatoes]]
 
| 1 tablespoon [[Ghee|ghee]] or [[Vegetable oil|vegetable oil]]
 
| 1 tablespoon [[Ghee|ghee]] or [[Vegetable oil|vegetable oil]]
| 800g (1lb 12oz) [[Beef|beef]] shin, cut into bite-sized pieces
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| 800g (1lb 12oz) boned [[lamb shoulder]], cut into bite-sized pieces
 
| 3 tablespoons [[Massaman curry|massaman curry]] paste
 
| 3 tablespoons [[Massaman curry|massaman curry]] paste
 
| 5cm (2") fresh [[Root ginger|root ginger]], peeled and [[Grated|grated]]
 
| 5cm (2") fresh [[Root ginger|root ginger]], peeled and [[Grated|grated]]
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| Reduce the heat, mix in the [[Sugar|sugar]], [[Lime zest|lime zest]] and [[Nam pla|nam pla]] and pour this mixture over the [[Meat|meat]] and [[Potatoes|potatoes]]
 
| Reduce the heat, mix in the [[Sugar|sugar]], [[Lime zest|lime zest]] and [[Nam pla|nam pla]] and pour this mixture over the [[Meat|meat]] and [[Potatoes|potatoes]]
 
| Stir well, pop the lid on and slow cook on low for 8 hours
 
| Stir well, pop the lid on and slow cook on low for 8 hours
| After 8 hours, ladle off and excess [[Fat|fat]]
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| After 8 hours, ladle off any excess [[Fat|fat]] and serve
 
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===Serving suggestions===
 
===Serving suggestions===
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[[Category:Main courses]]
 
[[Category:Main courses]]
 
[[Category:Spicy recipes]]
 
[[Category:Spicy recipes]]
[[Category:Beef recipes]]
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[[Category:Lamb recipes]]
 
[[Category:Meat recipes]]
 
[[Category:Meat recipes]]
 
[[Category:Potato recipes]]
 
[[Category:Potato recipes]]

Revision as of 08:54, 2 November 2014

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Beef Massaman curry (slow cooker recipe)
Electus
Servings:4
Ready in:8 hours, 15 minutes
Prep. time:15 minutes
Cook time:8 hours
Difficulty:Average difficulty

Beef Massaman curry (Thai: แกงมัสมั่น, RTGS: kaeng matsaman, IPA: [kɛːŋ mát.sa.màn]) is a rich, relatively mild Thai curry that is an interpretation of a Persian dish.

Massaman or matsaman is not a native Thai word. It is generally thought to refer to the Muslims with earlier writers from the mid-19th century calling the dish "Mussulman curry"; Mussulman being an archaic form of the word Muslim.

Ingredients

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

garnish

Method

  1. Halve the new potatoes and pop them in the slow cooker
  2. Heat a wok or frying pan, add the ghee or oil and brown the meat in small batches
  3. Add the meat to the slow cooker as each batch is browned
  4. Next add the massaman paste, ginger and coriander stalks to the wok and stir-fry for a few minutes
  5. Add the coconut milk to the wok and bring to the boil
  6. Reduce the heat, mix in the sugar, lime zest and nam pla and pour this mixture over the meat and potatoes
  7. Stir well, pop the lid on and slow cook on low for 8 hours
  8. After 8 hours, ladle off any excess fat and serve

Serving suggestions

Garnish with lime wedges, chopped peanuts and coriander leaves. Serve with plain boiled rice.