Thai Massaman curry with veal
Massaman curry is a very mild, slightly sweet curry with Indian and Malaysian influences.
EQUIPMENT (click pictures for details)
Ingredients
- 500 gr veal cubes chuck, shoulder, shank
- 4 tbsp raw peanuts
- 3 pcs medium sized potatoes
- 1+3 pcs tbsp massaman curry paste
- 1 tbsp coconut oil or peanut oil
- 800 ml coconut milk
- 2 pcs cinnamon sticks
- 4 pcs star anise
- 8 pcs cardamom pods
- 1 tbsp palm sugar or coconut sugar
- 2 tbsp fish sauce
- 2 tbsp tamarind paste
- 1 pc large onion cut into 4 quarters
- 1 pc long red chili
- 1 tbsp unsalted roasted peanuts
- Fresh coriander
Instructions
Prepare the meat
- Place the veal and the raw peanuts together with 1 tbsp of massaman curry paste in a cooking pot, cover with cold water and bring to the boil. Skim the surface, lower the heat and cook uncovered until the veal is tender.
- At the same time peel and cut the potatoes into large wedges. Add it to the beef and cook until just undercooked.
Prepare the curry
- Fry the massaman curry paste with the coconut oil until fragrant.
- Add 200ml of the coconut milk, cinnamon sticks, star anise, cardamom, sugar, fish sauce, tamarind paste and cook until the cream starts to separate.
- Add the remaining coconut milk and onion quarters together with the already cooked veal cubes, peanuts, potatoes and simmer for 10-15 minutes.
- Adjust the seasoning to taste, add some red julienned chili, roasted peanuts and fresh coriander on top.
Notes
- Massaman curry should be slightly sweet with subtle sour touches from the tamarind.
- If you are unsure about cooking the potatoes correctly with the veal, cook them separately. The pieces of meat should be large.
Nutrition for 1 portion
Calories: 675kcalCarbohydrates: 18gProtein: 32gFat: 56gCholesterol: 103mgSodium: 846mgFiber: 2gSugar: 7gVitamin A: 10IUVitamin C: 3mgCalcium: 94mgIron: 9mg
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