แกงมัสมั่น
Gaeng Massaman
For 2-3
servings
- 2 tablespoons of Sugar
- 2 tablespoons of Nam Pla fish sauce
- 2 potatoes (cut up)
- 2 onions (cut up)
- 1 tablespoon of Massaman curry paste
- 1 tin of coconut milk
- Half a pound of stewing beef
- 2 tablespoons of peanuts, unsalted
Directions
Peel and cut up the potatoes and the onions into manageable chunks and then cut
up the beef keeping roughly to the same size as the vegetable. Heat the coconut
milk and the Massaman curry paste in a saucepan at medium to low heat and
stir. Mix the paste well with the coconut milk by first breaking up the curry
paste and then continually stir to stop the mix from sticking to the saucepan.
At first site of the previous combined ingredients of the coconut milk and
Massaman curry paste bubbling up (and this is usually after about
5 minutes) you can then add beef and potatoes and stir. Add about half a cup of
water to the mix or enough water for the meat to be fully covered. Now add the
rest of your ingredients, but not the peanuts. Stew for half an hour or until
the beef is becoming nice and tender and then add the peanuts. Let simmer for 10
minutes longer. At this stage the juice of the curry should be reduced
and you should be able to see some of the ingredients, but make sure the juice
is not too low or you will need to add more water. Your Beef Massaman curry is
ready to serve. Have a healthy portion of rice to go with
it.
Dieses Rezept ist auch mit Hühnchen sehr lecker!
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