John Myers
Massaman Curry (Massaman Nua) – Newly Revised-
The perfect massaman curry (massaman nua) – newly revised- recipe with a picture and simple step-by-step instructions.
- 600 g Rumpsteak
- 2 tbsp Rapeseed oil
- 3 cm Fresh ginger
- 2 tbsp Coconut oil
- 100 g Salted peanuts
- 2 tbsp Cardamom seeds
- 80 g Massaman curry paste
- 2 Cinnamon sticks
- 2 Kaffir lime leaves
- 4 Shallots
- 400 ml Coconut milk
- 8 Discs Pineapple canned
- 2 size Potatoes
- 2 tbsp Palm sugar
- 1 tbsp Tamarind sauce
- 2 tbsp Fish sauce
- 3 tbsp Rapeseed oil
- Roughly chop the rump steak. Peel and grate ginger, then mix with oil and marinate beef with it for at least 30 minutes!
- In the meantime, peel the potatoes and shallots. Dice the potatoes and cut the shallots into wedges. Heat coconut oil and roast peanuts in it, then add cardamom, cinnamon, lime leaves and curry paste and stir everything well, then add onions and fry everything for 5 minutes.
- Puree coconut milk with pineapple and the pineapple juice and deglaze the spice mixture. Add the potato cubes and cook!
- Meanwhile, heat the rapeseed oil in a pan and briefly roast the meat in portions. Then add to the sauce and season everything with palm sugar, fish sauce and tamarind!
- Massaman curries are traditionally as good as always with potato cubes and rice is served with them! 🙂 I don’t know why potatoes come in there (maybe because of the spiciness), in any case it tastes great !!!!
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