Mudgeeraba Spices
Thai Red (Massaman) Curry Recipe
Thai Red is a complex layer of ingredients that come together to create a beautiful curry with great depth of flavour.
Ingredients
Ingredients:- 3 tbsp oil
- 1 medium onion, finely chopped
- 4 tsp minced garlic
- 2 tsp minced ginger
- 2 tbsp lemongrass/lemon rind, finely chopped
- ½ tbsp Balachan
- 2-4 tbsp Thai Red (Massaman) Curry Masala
- 1 kg braising steak, diced
- 3 3/4 cups coconut cream
- 125 g roasted peanuts
- 1 tbsp tamarind puree
- 1 tbsp fish sauce
- 2 tbsp lemon juice
- 2 tbsp brown sugar
Method
- Heat the oil in a pan, add onion, garlic, ginger, lemongrass and Balachan, 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, seal well. Add the coconut cream, 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, lemon juice and sugar, bring to the boil.
- Remove the lid and reduce the gravy until the desired thickness is achieved.
