This Massaman Beef Curry is a Thermomix Recipe and is a healthier alternative to the sugar filled takeaway.
This curry is best prepared 24 hours in advance and reheated. The flavours need time to develop in order to produce the best taste.
This is not a spicy curry, it is a beautiful balance of sour and sweet. Perfect for hot days or for those with kids :)
The Massaman Curry Paste yields roughly 240 g-360 g or 8.5-12.7 oz
worth, which is enough for 4-5 curries
. Store mixture in a sterilised jar in the fridge for up to a month, or divide into individual portions and freeze for up to a year.
If you use an alternative brand of coconut cream, you may need to top the curry up with water while its cooking. Other brands have less water in them.
You can substitute the potato for sweet potato, or omit the potato entirely for LCHF.
You can get tamarind puree from the Asian section at Woolworths. If you need to substitute, use 20 g or 0.7 oz lime juice.
You can get your Thai herbs and spices from Asian supermarkets - this will save you money.
If you want to use a cut of beef, such as rump steak, add during step 5 so that it doesnt overcook.
The kaffir lime leaf amounts in this recipe refer to single leaves and not doubles.
Use your blunt blade
for this recipe.
At step 3
use speed 9
Make sure your beef is in large chunks to avoid shredding.
At step 4
, step 6
and step 6
use speed 1
in place of reverse speed