John Myers
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Massaman Curry (Massaman Nua)
The perfect massaman curry (massaman nua) recipe with a picture and simple step-by-step instructions.
- 400 g Beef rump steak
- 2 cm Fresh ginger
- 30 g Massaman curry paste
- 400 g Coconut milk
- 1 small can Pineapple rings
- 1 small can Juice from it
- 1 size Cooked potato
- 4 Shallots in strips
- 3 tbsp Peanut butter
- 2 tbsp Roasted peanuts
- 5 Cardamom pod black
- 1 Cinnamon stick
- 2 Kaffir lime leaves
- 2 tsp Palm sugar
- 1 tbsp Tamarind paste
- 1 tbsp Fish sauce
- 3 tbsp Oil
- Cut the beef steaks. Peel the ginger, add a little oil and the beef slices to steep for about 30 minutes. Then fry briefly in oil and set aside! Only fry briefly, don’t fry through.
- In the meantime, heat the oil in a saucepan, first roast the peanuts, then briefly roast the cardamom pods, cinnamon, lime leaves and massaman curry paste. Fry the onions briefly. At the same time, puree the pineapple rings and juice in the coconut milk and deglaze the spices with it!
- Dice the potato and add to the curry. Season the sauce with palm sugar, tamarind paste, fish sauce and peanut butter! Then add the meat and warm it up briefly! Serve with rice!
Massaman curry paste:
- You can also make the paste yourself! I’ll try next time! Otherwise you can also order them online! 🙂
BY THE WAY !!!!
- Massaman curries are traditionally as good as always with potato cubes and rice is served with them! 🙂 Why do potatoes come in there (maybe because of the spiciness) I don’t know, in any case it tastes great !!!!
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