Ingredientes para 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
Cozinhe de forma mais inteligente com Sous, seu companheiro de cozinha
Faltando um ingrediente para este Thai Masaman Curry Kang Masaman? Precisa de uma harmonização de vinhos perfeita ou de uma ideia de acompanhamento saudável? Não adivinhe – pergunte ao Sous! Seu sous-chef com inteligência artificial está pronto para ajudá-lo a trocar ingredientes, ajustar tamanhos de porções e descobrir dicas de sabor em segundos.
Como fazer 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.
Informação Nutricional (Aproximado por porção)
Sódio
34 g
Açúcar
19g
Gordura
119g
Carboidratos
6g
