I fell in love with Massaman curry during my travels through Thailand, and am delighted that it is so easy to recreate at home. To my mind, it is the best of both worlds: it has all the richness of an Indian curry, but is lifted by the fresh Thai flavours. It is also mild and sweet, making this recipe a real crowd pleaser.
Serves 8
+ gluten free
Ingredients
Brown onions, peeled and halved
Garlic cloves, peeled
Galangal or Ginger, peeled
Lemongrass stalk, white part only
Roasted peanuts
Water
Stock concentrate
Tamarind purée
Fish sauce
Coconut oil
Coconut sugar
Coriander seeds
Cumin seeds
Ground cinnamon
Ground cloves
Can coconut cream
Beef chuck steak, cubed
Waxy new potatoes, halved
Kaffir lime leaves
Method
This recipe can be found on page 111 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...
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