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3.50 from 155 votes

Massaman Curry Recipe – Thai Beef – Low Carb Without The Potatoes

2 minutes

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.