Description
Nutrition Information
Servings per package:
200
Serving size:
5
g
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.
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