Thai Red (Massaman) Curry Recipe

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Thai Red is a complex layer of ingredients that come together to create a beautiful curry with great depth of flavour.

 

 

Ingredients

Ingredients:

  • 3 tbsp oil
  • 1 medium onion, finely chopped
  • 4 tsp minced garlic
  • 2 tsp minced ginger
  • 2 tbsp lemongrass/lemon rind, finely chopped
  • ½ tbsp Balachan
  • 2-4 tbsp Thai Red (Massaman) Curry Masala
  • 1 kg braising steak, diced
  • 3 3/4 cups coconut cream
  • 125 g roasted peanuts
  • 1 tbsp tamarind puree
  • 1 tbsp fish sauce
  • 2 tbsp lemon juice
  • 2 tbsp brown sugar

 

 

Directions

  1. Heat the oil in a pan, add onion, garlic, ginger, lemongrass and Balachan, fry well, stirring occasionally until aromatic.
  2. Blend this mixture to a paste with the Thai Red (Massaman) Curry Masala until mixture is smooth.
  3. Return the paste to the pan and fry well with a little more oil for a further 2 minutes.  Turn up the heat, add the beef, seal well. Add the coconut cream, bring to the boil.
  4. Add peanuts and reduce heat to low. Simmer, covered, for 1 hour or until the meat is tender.
  5. Add the tamarind, fish sauce, lemon juice and sugar, bring to the boil.
  6. Remove the lid and reduce the gravy until the desired thickness is achieved.
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