Gang Massaman
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g roast beef (hip or nut)
- 4 potato (s)
- 2 medium onion (s)
- 400 ml coconut milk
- 3 tablespoon curry, (Massaman curry paste, if not available, I`ll be happy to send something from Thailand)
- 4 tablespoon palm sugar or brown sugar
- 4 tablespoon fish sauce
- 2 tablespoon lemon juice, even better lime
- 3 tablespoon peanuts, roasted
- 1 bay leaf
Print Recipe
Pin Recipe Instructions
- Remove the fat and tendons from the beef and cut into cubes (bite-sized). Peel and quarter the potatoes, peel and halve the onions.
- Put 5 tablespoons of the thick part of the coconut milk in a large saucepan and bring to the boil. Add curry paste and simmer for 1 minute. Add beef (chicken can also be leg and wings or pork), the rest of the coconut milk, sugar, fish sauce, lemon juice, peanuts, bay leaf and half a liter of water!
- Let beef or whatever, simmer on low heat with the lid slightly open for about 50 minutes.
- Add potatoes and onions and simmer for another 40 minutes. Stir occasionally! Take out the bay leaf and arrange everything in beautiful dishes, as a decoration put a few bamboo branches under the bowl and in the pot 3-4 small red chillies!
- Should you opt for another variant, e.g., If you decide on a chicken, the cooking time is reduced by 40 minutes.
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