Thai Red (Massaman) Curry Recipe

Pre-prep: Mix the tamarind, fish sauce and boiling water together, soaking until soft. Squeeze off the pulp and discard, leaving just juice.
Heat the oil in a pan and add the ginger, onion, garlic, lemongrass and blachan (all finely chopped), fry well, stirring occasionally until aromatic.
Blend this mixture to a paste with the Thai Beef Curry Masala until mixture is smooth.
Return the paste to the pan and fry well with a little more oil for a further 2 minutes.
Add the meat and seal on high heat. Add the coconut cream and bring to the boil. Add peanuts and reduce heat to low
Simmer, covered, for 1 hour or until the meat is tender.
Add the tamarind/fish sauce juice, lemon juice and sugar, bring to the boil.
Remove the lid and reduce the gravy until the desired thickness is achieved.
Serve the curry with rice and/or Naan bread.

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