Massaman Curry Recipe – Thai Beef – Low Carb Without The Potatoes
Ingredients
- 11/16 ounce dried chile
- 1/2 cup boiling water
- 1 tablespoon coriander seeds
- 3 teaspoons cumin seed
- 1/2 teaspoon cardamom seeds
- 1 peanuts (unce
- 1 small onion (unce, ¼ cup of)
- 4 cloves garlic (unce, ¼ cup of)
- 2 pounds beef (unce, ¼ cup of)
- 2 tablespoons coconut oil
- 28 ounces coconut cream
- 2 bay leaves
- 1 cinnamon (Quill)
- 1 pound radishes (unce, ¼ cup of)
- 4 teaspoons erythritol
- 2 tablespoons fish sauce
- lime (to serve)
- 11/16 ounce dried chile
- 1/2 cup water (unce, ¼ cup of)
- 1 tablespoon coriander seeds
- 3 teaspoons cumin seed
- 1/2 teaspoon seeds (unce, ¼ cup of)
- 1 ounce peanuts
- 1 small onion (unce, ¼ cup of)
- 4 cloves garlic (unce, ¼ cup of)
- 2 pounds beef (unce, ¼ cup of)
- 2 tablespoons coconut oil
- 28 ounces coconut cream
- 2 bay leaves
- 1 cinnamon (quill)
- 1 pound radishes (unce, ¼ cup of)
- 4 teaspoons erythritol
- 2 tablespoons fish sauce
- lime (to serve)
Instructions
- PastePlace the dried chili in a heatproof bowl, add the boiling water and set aside to soak.Toast the coriander, cumin, cardamom and cloves in a dry frying pan over medium heat.
- When fragrant, add to your mortar and pestle.Grind the spices for 2-3 minutes before adding the peanuts.
- Continue to grind until it is a fine powder.Drain the chili and place into your food processor, along with the onion and garlic.
- Blend well, until all the ingredients are finely chopped.Add the spice mixture and blend until the ingredients resemble a paste.
- You can add a little water if the food processor is struggling to blend.
Originally posted 2019-02-20 17:59:05.
