Beef Massaman Curry

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Beef Massaman Curry

  • 1 red onion (chopped)
  • 3 red chillies (roughly chopped, or use fewer chillies, depending on how hot you like it)
  • 2 teaspoons ground coriander
  • 2 teaspoons cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon white pepper
  • 3 cloves garlic (peeled)
  • 2 sticks lemongrass (outer leaves removed, softer inside chopped finely)
  • 5 centimeters ginger (piece, peeled and roughly chopped)
  • 1 teaspoon shrimp paste (optional, also it’s generally gluten free, but best to check)
  • 3 teaspoons fish sauce (make sure it’s a gluten free brand if needed)
  • 1 teaspoon brown sugar
  • 1 bunch fresh coriander (/cilantro stalks you’ll be using the leaves later to serve, so just wrap them in a bit of damp tissue to keep them fresh)
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 1/2 tablespoons cornflour (cornstarch)
  • 1 kilogram braising beef (chopped into chunks)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 400 milliliters beef stock
  • 2 stock cubes
  • 400 milliliters coconut milk (it’s usually gluten free, but double check)
  • 2 potatoes (large red or white, peeled and chopped into chunks)
  • 1 lime
  • rice (Boiled)
  • fresh coriander (Chopped, /cilantro)
  • red chillies (Chopped)
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