Beef Massaman curry (slow cooker recipe): Difference between revisions
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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) | | 800g (1lb 12oz) beef shin, 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]] |
Revision as of 09:21, 3 November 2014
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Beef Massaman curry (slow cooker recipe) | |
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Servings: | 4 |
Ready in: | 8 hours, 15 minutes |
Prep. time: | 15 minutes |
Cook time: | 8 hours |
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
- 500g/1lb 2oz new potatoes
- 1 tablespoon ghee or vegetable oil
- 800g (1lb 12oz) beef shin, cut into bite-sized pieces
- 3 tablespoons massaman curry paste
- 5cm (2") fresh root ginger, peeled and grated
- Bunch fresh coriander, stalks separated and finely chopped
- 400ml (14fl oz) tin coconut milk
- 1 teaspoon jaggery or brown sugar
- Grated zest and juice of 1 lime
- 1 lime, zest and juice
- 1 tablespoon nam pla (fish sauce)
garnish
Method
- Halve the new potatoes and pop them in the slow cooker
- Heat a wok or frying pan, add the ghee or oil and brown the meat in small batches
- Add the meat to the slow cooker as each batch is browned
- Next add the massaman paste, ginger and coriander stalks to the wok and stir-fry for a few minutes
- Add the coconut milk to the wok and bring to the boil
- Reduce the heat, mix in the sugar, lime zest and nam pla and pour this mixture over the meat and potatoes
- Stir well, pop the lid on and slow cook on low for 8 hours
- 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.