Servings per package:
Coriander Seed, Chilli Powder, Cumin Seed, Fennel Seed, Green Cardamom Seed, Cinnamon, Cloves
- 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
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.