- TM 31
Ingredients
- CURRY PASTE:
- 7 dried red chillies (soaked in 1/4 cup hot water for 2 hrs)
- 1/2 tsp white peppercorns
- 1/2 tspwhole cumin seeds
- 1 tsp whole coriander seeds
- 2 1/2 cmpiece cinnamon
- 140 g shallots, /onion peeled and halved
- 4 cmlength lemongrass
- 5 cloves garlic
- 2 1/2 cm pieceof ginger, peeled
- 1 tsp curry powder
- 1/2 tsp shrimp paste
- 1/2 tsp ground turmeric
- CURRY:
- 80 grams peanut oil
- 1 med onion, halved
- 2 x400 ml cansof coconut milk
- 2 bay leaves
- all of the prepared curry paste
- 1 kg gravy beef or other tough cut
- 20 grams fish sauce
- 10 grams thick tamarind paste
- 10 gramspalm/rapadura sugar
- 4 small red potatoes
- crispy fried shallots, fresh coriander and pan roasted peanuts, to garnish.
Accessories you need
-
Simmering basket
buy now -
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
PASTE:
Place cinnamon stick into the Thermomix bowl and grind for 1 min on speed 9.
Add cumin seeds and peppercorns with the cinnamon to the TMX bowl and dry roast for 3 Mins on Varoma temp on speed 2. Grind for 1 min on speed 9.
Add chillies with their soaking liquid and all remaining paste ingredients and puree into a smooth paste on speed 6 for 30 seconds. You may need to scrape down the sides of the bowl and do this again. Set aside.
CURRY:
Add onion to the Thermomix bowl and chop for 2 secs on speed 5. Weigh in oil and sauté for 10 mins, Varoma temperature on speed 1 with the measuring cup removed until onions are caramel in colour. Set aside.
From the coconut milk, take only the thick part floating on the top. Use the remaining milk in another recipe. Add thick coconut milk to the Thermomix bowl along with all of the curry paste and bay leaves. Leave MC off and place basket on top of Thermomix bowl lid, to prevent any splatters. Cook for 5 mins on Varoma temperature on speed 1.
Add beef and onion to sauce, and cook for 40 mins, 80 degrees on reverse
"Counter-clockwise operation" speed 1.Add all remaining ingredients and cook a further 20 mins, on 100 degrees reverse
"Counter-clockwise operation" speed soft or until potatoes are tender.Serve with fresh coriander, deep fried shallots, roasted peanuts and cooked rice if desired.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This is a winner with our family, love it especially the next day.
Have made this twice now and I like it great flavour, I found using chuck stake was the best. A variant instead of the potatoes if you have a TM 5 use the mash potatoe recipe on the chip tastes good too.
It seems there is a great variation in what people think is a massaman.
All good, each to their own and thanks to those who try this. Mscruse do you think it needs more seasoning? How do you think it lacks flavour?
Thermomix consultant,
Esperance WA
Unfortunately we thought this recipe lacked flavor, and it's certainly no a Massaman
We love Massaman Curry and loved this recipe! Easy to prepare and I was so excited about making my own curry paste. The aromas in the kitchen were amazing!
this is a family fav
i make the paste in the Thermomix and cook it all together in the slow cooker.
Sorry guys! This was one of my early recipes. I will have to have another go at it and tweak the instructions. I hadn't tried nada man before so I had nothing to compare it to but this was converted from a Masterchef recipe. I think it's tasty but perhaps I need more experience in Massamans.
Thermomix consultant,
Esperance WA
Massaman is my favourite Thai dish and I have yet to find a good recipe - unfortunatley this tasted nothing like Massaman
I love Massaman Curry but have never made it before. I was not 100 percent sure on how I was to perepare the meat or the potatos. It would be great to have a bit more direction in this recipe.
Are you sure to delete this comment ?