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1 Massaman Beef Curry with Tamarind and Cinnamon

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Massaman Beef Curry with Tamarind and Cinnamon

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Ingredients

Massaman Curry Paste

  • 10 g red chillis, dried
  • 2 pods cardamon, roasted
  • 1¼ teaspoons cumin seeds, whole, – roasted
  • 1 ½ tablespoons coriander seeds, whole, – roasted
  • 1 ¼ teaspoons shrimp paste
  • ¼ teaspoon black peppercorns, whole
  • 2 cloves
  • ¼ teaspoon cinnamon, ground
  • 1 stalk lemongrass
  • 1 tablespoon fresh galangal, chopped with skin removed
  • 30 g garlic
  • 50 g red onion
  • 60 g water, that was used to soak red chillies

Beef Curry

  • 40 grams vegetable oil
  • 700 grams Beef, - diced
  • 1 large onion
  • 1 cinnamon quill
  • 500 grams coconut milk
  • 40 grams massaman curry paste, (above)
  • 30 grams palm sugar
  • 30 grams fish sauce
  • 60 grams tamarind puree
  • 40 grams Jasmine rice
  • 900 grams water
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    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

  1. Massaman Curry Paste

    Soak dried chillies in hot water for 30 minutes

    Wrap shrimp paste in alfoil and bake in oven at 180°  for 5 – 10 minutes (it is ready when you smell it and it goes crumbly)

    Place cardamom pods, cumin seed, coriander seeds in TM bowl and dry roast 8 minutes at 100° on speed1

    Mill seeds for 30 seconds on speed 8

    Add chillies, shrimp paste, peppercorns, cloves, cinnamon, lemon grass, galangal, garlic and onion

    Chop all ingredients for 1 minute, occasionally scraping down the sides of the bowl on speed 8

    Add 60g water (saved from soaking the chillies)

    Mix for 1minute on speed 8 or until it has a paste consistency

     

     

    Beef Curry

    Place onion in TM bowl and chop for 5 seconds on speed 7

    Add vegetable oil

    Cook for 2 minutes at 100° on speed 1

    Add Massaman Curry Paste, cinnamon stick and 100g coconut milk

    Cook for 5 minutes at 100° on speed 1

    Add remaining coconut milk, beef and cook for 10 minutes at 100° on reverse + soft speed

    Add palm sugar, fish sauce and tamarind concnetrate and cook for 2minutes at 100° on soft speed

    Place in Termoserver

    Rinse TM Bowl

     

    Jasmine Rice

    Weigh and wash Rice in basket

    Place 900g water in TM bowl

    Insert basket strainer with rice in TM

    Cook Rice for 13 – 16 minutes at Varoma temperature on speed 4

    Remove basket with spatula

     

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Tip

  • Galangal – related to ginger – looks like ginger except the skin is red in colour.  However do not replace galangal with ginger as this will alter the flavour.  If you cannot find fresh galangal (try Asian Grocers or Supermarkets), a substitute is pickled galangal or in the powdered form it is often know as “loos powder” – both can be found in Asian Supermarkets
  • Tamarind Concentrate can be found in Asian Supermarkets (make sure it is the one used for cooking)

 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Either I terribly messed this

    Submitted by mummamidi on 13. January 2015 - 17:38.

    Either I terribly messed this up (and I dont think I did) or this is terrible... Mine tastes like vinegar.  tmrc_emoticons.(

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  • absolutely delicious!  Added

    Submitted by Redrobin on 21. April 2014 - 18:04.

    absolutely delicious!  Added it to my collection to use regularly!  Thanks!  tmrc_emoticons.)

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  • I think that is supposed to

    Submitted by willsmerfamily on 31. August 2013 - 15:33.

    I think that is supposed to be 400g of rice.  Looks like it is missing a 0.

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