Thai Massaman curry with veal

🧂 Ingredients

• 500 gr veal cubes

  chuck, shoulder, shank
• 4 tbsp raw peanuts
• 3 pcs medium sized potatoes
• 1+3 pcs tbsp massaman curry paste
• 1 tbsp coconut oil or peanut oil
• 800 ml coconut milk
• 2 pcs cinnamon sticks
• 4 pcs star anise
• 8 pcs cardamom pods
• 1 tbsp palm sugar or coconut sugar
• 2 tbsp fish sauce
• 2 tbsp tamarind paste
• 1 pc large onion

  cut into 4 quarters
• 1 pc long red chili
• 1 tbsp unsalted roasted peanuts
• Fresh coriander

Instructions

• 1 Place the veal and the raw peanuts together with 1 tbsp of massaman curry paste
  in a cooking pot, cover with cold water and bring to the boil. Skim the surface,
  lower the heat and cook uncovered until the veal is tender.
• 2 At the same time peel and cut the potatoes into large wedges. Add it to the beef
  and cook until just undercooked.
• 3 Fry the massaman curry paste with the coconut oil until fragrant.
• 4 Add 200ml of the coconut milk, cinnamon sticks, star anise, cardamom, sugar,
  fish sauce, tamarind paste and cook until the cream starts to separate.
• 5 Add the remaining coconut milk and onion quarters together with the already
  cooked veal cubes, peanuts, potatoes and simmer for 10-15 minutes.
• 6 Adjust the seasoning to taste, add some red julienned chili, roasted peanuts and
  fresh coriander on top.

Nutrition Info