Massaman Thai Beef Curry
IntroductionA balanced red curry. I use sweet potatoes instead of traditional white potatoes. A balanced red curry. I use sweet potatoes instead of traditional white potatoes.
2 lb Beef, tip round, 1 inch cubes, cooked
1 tbsp Coconut Oil
1 cup, roughly chopped Onions
2 cup, roughly chopped Red Bell Peppers
1/2 jar Thai Red Curry Paste (A Taste of Thai)
1/2 tbsp Tamarind paste
1 tbsp Fish Sauce
2 medium Sweet Potatoes, 1 inch cubes
1 cup Snap peas
1.7 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
If you don't have a way to sous vide the beef, then add it before the potatoes. Simmer at low for a long time, maybe up to a couple of hours. Round can be quite tough.
This curry balances sweet, spicy, sour, and salty. Taste it frequently and adjust the fish sauce (salty), tamarind (sour), curry paste (spicy), and coconut milk (sweet) to find the balance you most enjoy.
Saute the onion in the coconut oil until translucent. Add the peppers, curry paste, tamarind paste, fish sauce, and sweet potatoes. Bring to a simmer at cook until sweet potatoes are soft, about 10 minutes. Add peas, beef, and coconut milk. Heat until hot, just below a boil.
Serving Size: makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user APENRY2.