#Ad We have kindly been gifted some of the ingredients in this post however all thoughts are our own.
If you are looking to treat dad this Father’s day or are just after a delicious recipe to try out, why not give this Thai Massaman beef curry a go.
Wing Yip kindly sent us some of the ingredients to try out this recipe, just in time for Father’s day. Now I have never eaten a Thai massaman curry or made one so I was unsure of how it would turn out. In the end though it was delicious, even Kayleigh ate it.
This Father’s day you may be looking for something a little different in terms of gifts and rather than buying something in particular, you may be considering treating dad to dinner and a nice cold bear. Wing Yip has a great selectionm of Oriental beers in a Wing Yip Five Beer gift pack which is reasonably priced at just £7.98 and incluides some of Asia’s most popular brews!
We have teamed these beers up with this recipe making it the perfect gift this weekend! This reipe is popular in Thailand and contains coconut milk, peanuts and tender beef and is Wing Yips recommended meal this Father’s day. All a winning combination, especially when combined with the gentle spices running through from the Massaman Paste.
Ingredients
- 10 -12 shallots
- 2 tins (800ml) Mai Siam Coconut Milk
- 3 tbsp Mai Siam Massaman Paste
- 1kg beef (rump or topside) – thick slices 2cm x 3cm
- 1/2 tsp Mai Siam Fish Sauce
- 30g palm sugar
- 3 tbsp raw peanuts (optional)
- 2 medium potatoes – cut into 4
- Organic Sesame Seeds Hulled to top
Instructions
- Peel the shallots and singe in a hot, dry wok. Remove and keep aside for later.
- Heat 1 tin of coconut milk in a pan or wok until the coconut oil starts to separate from the milk.
- Add 3 heaped tablespoons of paste (more for a stronger flavour) and mix the paste into the coconut milk to form a looser mixture. A little water will help to loosen the mixture.
- Then add half the beef and stir fry rapidly to seal. Repeat with the remainder of the beef.
- When the beef is sealed, add the other tin of coconut milk, fish sauce and palm sugar and bring to the boil.
- Lower heat and simmer (with the lid off) until the meat is tender, adding a little water if it dries out.
- Add the peanuts, potatoes and shallots when the beef is nearly cooked.
- At this stage water can be added, if necessary, to make up the consistency of a thick gravy.
- Serve with jasmine rice.
Ingredients
- 10 -12 shallots
- 2 tins (800ml) Mai Siam Coconut Milk
- 3 tbsp Mai Siam Massaman Paste
- 1kg beef (rump or topside) – thick slices 2cm x 3cm
- 1/2 tsp Mai Siam Fish Sauce
- 30g palm sugar
- 3 tbsp raw peanuts (optional)
- 2 medium potatoes – cut into 4
Instructions
- Peel the shallots and singe in a hot, dry wok. Remove and keep aside for later.
- Heat 1 tin of coconut milk in a pan or wok until the coconut oil starts to separate from the milk.
- Add 3 heaped tablespoons of paste (more for a stronger flavour) and mix the paste into the coconut milk to form a looser mixture. A little water will help to loosen the mixture.
- Then add half the beef and stir fry rapidly to seal. Repeat with the remainder of the beef.
- When the beef is sealed, add the other tin of coconut milk, fish sauce and palm sugar and bring to the boil.
- Lower heat and simmer (with the lid off) until the meat is tender, adding a little water if it dries out.
- Add the peanuts, potatoes and shallots when the beef is nearly cooked.
- At this stage water can be added, if necessary, to make up the consistency of a thick gravy.
- Serve with jasmine rice.
If you treat dad to this over the weekend why not finish it off with a classic Victoria Sponge cake, the perfect treat to a lovely relaxing weekend!
