THAI MASSAMAN CURRY
- Put the following in the blender and make a paste:
- 3 lombok peppers
- 2 onions
- 2 teaspoon coriander powder
- 2 teaspoon cumin powder
- ½ teaspoon cinnamon
- 10 peppercorns
- 1 stalk of lemongrass (took ground lemongrass)
- 5 cm ginger
- 1 teaspoon shrimp paste
- 3 tablespoon fish sauce
- 2 teaspoon sugar
- fresh cilantro (Have taken powder)
- ½ teaspoon salt
- Massaman meat:
- 2nd sunflower oil
- Lapping 1.5 kg of cattle
- 500 ml beef stock
- 400 ml coconut milk
- 1 star anise
- 5 cm ginger
- 500 gram small potatoes (had seasoned baby potatoes)
- juice of 1 lime
Cut the meat into blocks.
Fry the meat in parts and give it a colour.
Remove the meat from the pan. Add the herb paste and fry for 2 minutes.
Add the meat and mix with paste.
Add the stock, coconut milk and make sure the bottom loosens.
Add the ginger and star anise.
Put the lid on halfway, put on a small flame with flame distributor for 1 hour and 45 minutes.
Add the potatoes, wait until they are cooked, then add the lime juice.
Cook through and serve.
Recipe and photo: Annet Geelhoed
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