A Thai Massaman Curry made with beef
Hello and welcome to the final episode of curry week. We’ve cooked up prawns curry, pork vindaloo, chicken jalfrezi and paneer jalfrezi, the only protein left was BEEF. Today we’ve making a Thai curry, a Massaman curry which is not the spiciest of the Thai curries and we’re cooking it with beef. I have to say this is an incredible tasting curry but I just wish I got better quality beef in India. Apart from that it was perfect.
The best thing about making the curry paste at home is that it really does have a totally different freshness to it. You can also make a large batch and store it in the fridge for a long time, you could even freeze it. The main thing with Thai food is that it’s a bit of sweet, salty, spicy and tangy. So when you make the paste yourself you can skip the sugar or sub it for stevia. The store bought ones in India at least don’t have that much sugar but it’s got carbs that you can manage without. Anyway cook this low and slow, use a nice cut of beef and enjoy!
Nutrition Info (Per serving)
- Calories: 461
- Net Carbs: 4g
- Carbs: 4g
- Fat: 37g
- Protein: 33g
- Fiber: 1g
This recipe makes 4 serving. Get this recipe on myfitnesspal.
Keto Massaman Curry
For the curry paste (makes enough for 2 curries)
- 1 Tsp Cumin Seeds Buy Online
- 1 Tsp Fennel Seeds Buy Online
- 1 Cinnamon Stick Buy Online
- 2 Dried Red Chillies Buy Online
- 3 Cardamom Pods Buy Online
- 4 Cloves Buy Online
- 8 Peppercorns Buy Online
- 1/2 Tsp Coriander Seeds
- Small piece of nutmeg
- 20 grams Peanuts
- 15 grams Lemongrass (White Part)
- 15 grams Galangal (Thai Ginger)
- 15 grams garlic
- 40 grams Red Onion/Shallots
- 3-4 Coriander Roots
- 1 tbsp Shrimp Paste/Bean Paste
- Toast all the spices; cumin seeds, fennel seeds, cinnamon, red chillies, cardamon, cloves, peppercorns, coriander seeds and nutmeg on a dry pan till aromatic and then grind to a powder
- Toast the onion/shallots, galangal, garlic, peanuts, coriander roots and lemongrass in the same pan and grind to a paste.
- Mix the dry spice paste and the other paste together to make the massaman paste.
- In a saucepan heat 50ml of coconut milk and once bubbling add in 1/2 the paste made
- Cook till the oil separates from the mixture and add in the beef
- Add in the remaining coconut milk and some water.
- Add the vinegar, stevia and fish sauce and cook on a low flame for 1 hour
- Taste the sauce and add salt as required right at the very end.
- You can either keep the gravy nice and thick or add some more water/coconut milk to thin it out.
- Serve with cauliflower rice.