Gang masamon beef. Place coconut cream and cassia in a large saucepan over medium heat and bring to the boil. Using a slotted spoon, remove beef from cooking liquid and transfer to a plate. Pour cooking liquid into a bowl and reserve.
Add in beef stock and coconut milk, stir it all together (scraping up any bits that might have stuck to the bottom of the pan) and bring to the boil. Now a massaman curry cannot be cooked quickly, this is a thing of beauty and takes time; at least an hour, more if you are using beef. The massaman's long cooking time is the reason most people who holiday on Thai islands haven't tried a real massaman. You can have Gang masamon beef using 9 ingredients and 6 steps. Here is how you cook it.
Ingredients of Gang masamon beef
- You need 400 grams of of beef cut in cubes.
- Prepare 1 1/2 tbsp of spoon of massaman curry paste.
- Prepare 2 cup of of coconut milk.
- You need 1/2 cup of of roasted peanuts.
- You need 4 of potatoes cut in cubes.
- You need 2 tsp of spoon of brown sugar.
- You need 1 tsp of spoon of fish sauce.
- It’s 1 tsp of spoon of beef stock powder.
- It’s 1 tbsp of spoon of oil.
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. Massaman curry is a popular Thai curry that is rich and creamy in flavor. This Beef Massaman Curry is made with beef, coconut milk, potatoes and peanuts. Learn how to make this authentic curry with this fail-proof recipe!
Gang masamon beef instructions
- In the heating pan add oil and massaman curry paste then add 1/2c of coconut milk, fry till get nice gold brown colour.
- Add beef stir in to the paste till the beef get coast by the paste.
- Add 1 more cup of coconut milk, let simmer and cover for 10 minutes.
- Uncover the pan and transfer to the pot and add the rest of coconut milk, now add peanuts and cover let boil on medium heat for 5 minutes.
- Add potatoes and covered again for 5 more minutes.
- Add sugar, fish sauce and beef stock powder stir well and covered let's cook for 10 minutes.
Massaman curry (Thai: แกงมัสมั่น, RTGS: kaeng matsaman, pronounced [mát.sa.màn] ()) is a rich, relatively mild Thai curry. Cardamom, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg and mace (spices that are not frequently used in Thai curries) are combined with more local flavors such as dried chili peppers, coriander, lemongrass, galangal, white pepper, shrimp. If you are using beef you will need another two cups of milk. Simmer the meat until it begins to become tender (beef takes longer, hence the additional milk). Put the coconut cream in a wok and bring to a boil, add the massaman paste and "stir fry" until the flavor is brought out and maximized.
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