Thai-style curry with lots of rich flavors. Tender beef slices and hearty potatoes are cooked in a base of creamy coconut milk with fragrant Massaman curry paste and spices.
Ingredients: 500g beef, thinly sliced. 2 large potatoes, peeled and cubed. 1 can 400ml coconut milk. 3 tablespoons Massaman curry paste. 2 tablespoons peanut oil. 1 onion, sliced. 3 cloves garlic, minced. 1 tablespoon brown sugar. 2 tablespoons fish sauce. 1 tablespoon tamarind paste. 1 cinnamon stick. 3 cardamom pods. 1 bay leaf. 1 cup beef broth. 1/4 cup roasted peanuts, chopped. Fresh cilantro leaves, for garnish.
Instructions: Put peanut oil in a big pot and heat it over medium-low heat. Put in the Massaman curry paste and stir it around constantly for one minute. Add the garlic and onion and cook until they get soft. Put in the beef slices and cook them until they turn brown. Put in the potatoes, brown sugar, fish sauce, tamarind paste, cinnamon stick, cardamom pods, bay leaf, and coconut milk. Mix well. Bring to a low boil, then turn down the heat. Put the lid on top and cook for 30 to 40 minutes, or until the potatoes are done and the beef is soft. Take the bay leaf, cinnamon stick, and cardamom pods out of the pot. If you need to, change the seasoning. Put it on the plate hot, with chopped peanuts and fresh cilantro leaves on top. Have fun!
Prep Time: 15 minutes
Cook Time: 40 minutes
gas gangrene