* These values indicate the amount and distribution of the macronutrients, for one portion of this recipe
Reference intake of an average adult (8400 kJ/ 2000 Kcal).
Vitamins and minerals
**NRVs: Nutrient Reference values for one portion.
Por Ración (g)**
0 Kcal / 0 KJ
0 Kcal /0 KJ
De las cuales saturadas:
Hidratos de carbono:
De los cuales azúcares:
*** This recipe contains 4 portions, the values correspond to one portion.
Today we travel to Thailand to prepare one of the most famous varieties of curry: Massaman curry.
This variety of curry can be cooked with two types of meat, on the one hand, there is the Massaman beef curry, which is what we will prepare today or on the other hand the chicken curry. This is a delicious dish with a very creamy texture, flavour, aroma, and strong nuances. When cooking over low heat, we soften the meat and soak all the ingredients to taste.
400 g. Montsià Basmati rice
600 g. beef
400 g. peeled potatoes
400 ml. coconut milk
200 ml. water
2 bay leaves
25 g. toasted peanuts
25 g. sugar
3 tablespoons Massaman curry paste
3 tablespoons fish sauce
2 tablespoons tamarind paste
Put a drizzle of vegetable oil in a pot and add the Massaman curry paste.
Slowly separate the pasta, add a drizzle of coconut milk, and stir well.
Add the beef cut into large pieces and mix well with the curry paste.
Then add the bay leaf and water and stir. Cover the pot and cook over medium heat for 20 minutes.
Then add the potatoes, the rest of the coconut milk, sugar, tamarind paste, fish sauce. Stir and cook covered for another 20 minutes.
Meanwhile, in a saucepan add cold water, Montsià Basmati rice and a pinch of salt.
When the water starts to boil, cover the pan, put on low heat and cook for 18 minutes.
Finally, add the onion, peanuts and cook everything uncovered for about 15 more minutes.
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