If you’ve ever been to Thailand, you must have eaten this Massaman curry. The Massaman curry is relatively mild and therefore perfect for anyone who likes Thai cuisine, but does not want to eat too spicy. Of course you can spice up the curry yourself by adding chilli peppers or sambal.
1 red pepper
1 green pepper
3 garlic cloves
250 gr baby potatoes
salt and pepper
250 gr beef strips
100 gr peas
4 spring onions
100 grams of cashew nuts
And from Fairtrade Original:
1 spice paste for Thai Massaman curry
270 ml coconut milk
1 tbsp coconut oil
300 gr pandan rice
Preheat the oven to 200°C. Cook the rice as indicated on the package.
Cut the onion into half-moons and the garlic into thin slices. Cut the peppers into chunks and the baby potatoes in half if they are large. Small potatoes can be left whole. Put all ingredients except the peppers in an oven dish and drizzle generously with oil. Sprinkle salt and pepper.
Place the potatoes in the middle of the oven. Remove the potatoes after fifteen minutes, add the peppers and scoop well. Put the oven dish back for another ten minutes.
Heat the coconut oil in a wok and fry the beef strips on high heat. Add the Massaman curry paste and fry. Pour in the coconut milk until smooth. Add the peas and roasted vegetables and simmer for another three minutes.
Chop the cashew nuts coarsely and cut the spring onion into fine rings. Divide the rice together with the Massaman curry over four plates or bowls. Sprinkle with the cashew nuts and the spring onion rings