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!
Sahil is the master chef behind Headbanger's Kitchen. He hates writing up recipes because he's a man of few (written) words, but when he's on camera, he's all about the jibber jabber. Somebody stop him.