Ingredients
Scale
- 2 tablespoons oil
- 3 medium onions (sliced)
- 1 tablespoon grated ginger
- 3 garlic cloves (crushed)
- 1 cinnamon stick
- 2 tablespoons Massaman
- Curry Paste (see page 41 in the cookbook)
- 2 pounds blade or skirt steak
- cut into small chunks
- 1/2 cup beef stock
- 1 tablespoon tamarind water (see page 78 in the cookbook)
- 1 teaspoon sugar
- 1/2 teaspoon salt
Instructions
- Heat the oil in a large pan, add the onions, ginger, garlic, and cinnamon, and
- stir over a low heat until the onion is soft.
- Add the curry paste and meat, stirring to ensure the meat is well coated. Add
- the stock, tamarind water, sugar, and salt, then cover and cook over a low heat
- for 1 hour or until the meat is tender. Remove the cinnamon stick before serving.
- Serve with noodles or rice.
- Category: Main
- Cuisine: Thai