Description

Nutrition Information

Servings per package:

200

Serving size:

Average Qty
per Serving

Average Qty per 100g

Energy

77 kJ

1530 kJ

Protein

0.7 g

13.3 g

Fat, total

0.9 g

18.3 g

-saturated

0.1 g

1.6 g

Carbohydrate

1.2 g

24.4 g

-sugars

0.4 g

7 g

Sodium

17 mg

347 mg

Ingredients

Coriander Seed, Chilli Powder, Cumin Seed, Fennel Seed, Green Cardamom Seed, Cinnamon, Cloves

Recipe

Ingredients:

1 tbsp tamarind
1 tbsp fish sauce
½ cup boiling water
3 tbsp oil
1 medium onion, finely chopped
4 cloves garlic, finely chopped
2 tsp ginger, finely chopped
2 tbsp lemongrass/lemon rind, finely chopped
½ tbsp blachan
2-4 tbsp Thai Red (Massaman) Curry Masala
1 kg braising steak, diced
3 3/4 cups coconut cream
125 g roasted peanuts
2 tbsp brown sugar
2 tbsp lemon juice

Method:

Pre-prep: Mix the tamarind, fish sauce and boiling water together, soaking until soft. Squeeze off the pulp and discard, leaving just juice.

Heat the oil in a pan and add the onion, garlic, ginger, lemongrass and blachan, fry well, stirring occasionally until aromatic. Blend this mixture to a paste with the Thai Red (Massaman) Curry Masala until mixture is smooth. Return the paste to the pan and fry well with a little more oil for a further 2 minutes.
Turn up the heat, add the beef and seal well. Add the coconut cream and bring to the boil. Add peanuts and reduce heat to low. Simmer, covered, for 1 hour or until the meat is tender. Add the tamarind/fish sauce juice, lemon juice and sugar, bring to the boil. Remove the lid and reduce the gravy until the desired thickness is achieved.