Zutaten für Thai Masaman Curry Kang Masaman
- Chuck Steaks
- 1 cup beef broth (or chicken broth)
- Coconut Milk
- Roasted Peanuts
- Additional fish sauce (nam pla) to taste
- Tamarind Juice
- 1/4 cup coconut sugar (or brown sugar)
- Dried Chilies
- Fresh Ground Black Pepper
- Coriander Seeds
- Cumin Seeds
- Lemongrass
- Cinnamon Stick
- Cardamom Seeds
- Fresh Nutmeg
- 1 tsp salt
- Shallots
- Garlic Cloves
- Shrimp Paste
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Zubereitung von Thai Masaman Curry Kang Masaman
- In a large pot or Dutch oven, brown 1.5 lbs beef stew meat (or 1.5 lbs boneless, skinless chicken thighs) over medium-high heat. Remove meat and set aside.
- Add 1 large onion, chopped, to the pot and sauté until softened (about 5 minutes).
- Add 4 cloves garlic, minced, and 1 inch ginger, minced, and sauté for 1 minute more.
- In a separate bowl, prepare the curry paste: Combine 8-10 Thai red chilies, 1 tbsp coriander seeds, 1 tbsp cumin seeds, 2 stalks lemongrass (finely chopped white parts only), 1 cinnamon stick, 3 green cardamom pods, 1/2 tsp ground nutmeg, 1/2 tsp ground black pepper, 2 tbsp peanut oil, and 1 tbsp fish sauce (nam pla) in a food processor or mortar and pestle until a smooth paste forms.
- Add the curry paste to the pot with the onions and garlic, stirring constantly until fragrant (about 2 minutes).
- Stir in 1 (13.5 oz) can full-fat coconut milk, 1 cup beef broth (or chicken broth), 1/2 cup roasted peanuts, 1/4 cup tamarind water (see note below for preparation), 1/4 cup coconut sugar (or brown sugar), 1 tbsp fish sauce (nam pla), and 1 tsp salt. Bring to a simmer.
- Return the meat to the pot. Reduce heat to low, cover, and simmer for at least 1 hour, or until the meat is incredibly tender. For chicken, reduce simmer time to 45 minutes.
- Taste and adjust seasoning with additional fish sauce, coconut sugar, or tamarind water to your preference.
- Garnish with fresh cilantro and serve hot with rice. Serves 6.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
34 g
Zucker
19g
Fett
119g
Kohlenhydrate
6g
