Thai Massaman Beef Salad Recipe

This recipe takes the authentic flavours of Thai massaman curry and turns it into a fresh beef salad, perfect for entertaining.

The ingredient of Thai Massaman Beef Salad Recipe

• 1 4 cup massaman curry paste
• 2cm piece fresh ginger finely grated
• 2 garlic cloves crushed
• 1 2 lemongrass stalk white part only very finely chopped
• 600g beef rump steak trimmed
• 2 tablespoons sweet chilli sauce
• 2 tablespoons white vinegar
• 3 baby cucumbers thinly sliced into rounds
• 400g chat potatoes
• 1 tablespoon peanut oil
• 2 teaspoons tamarind puree
• 2 teaspoons brown sugar
• 2 teaspoons fish sauce
• 2 teaspoons crunchy peanut butter
• 270ml can light coconut milk
• 120g mixed salad leaves
• 200g tomato medley sliced
• 1 small red onion thinly sliced into rounds
• 1 2 cup fresh coriander leaves
• 1 3 cup fresh thai basil leaves
• 1 4 cup fresh mint leaves
• 1 cup bean sprouts trimmed
• 1 4 cup roughly chopped roasted peanuts

The Instruction of thai massaman beef salad recipe

• combine 2 tablespoons curry paste with 1 tablespoon water ginger garlic and lemongrass place beef in a shallow glass or ceramic dish rub all over with paste mixture cover refrigerate for 3 hours or overnight
• meanwhile combine chilli sauce and vinegar in a glass bowl add cucumber season cover set aside for 2 hours
• place potatoes in a large saucepan cover with cold water bring to the boil over high heat reduce heat to medium boil for 10 to 12 minutes or until just tender drain cool for 15 minutes slice thickly drizzle with peanut oil season with salt and pepper
• heat a large chargrill pan on medium high heat cook potato slices in batches for 2 to 3 minutes or until charred transfer to a plate cook steak for 3 to 4 minutes each side for medium or until cooked to your liking transfer to a plate cover loosely with foil set aside for 5 minutes to rest
• meanwhile cook remaining curry paste in a small saucepan over medium high heat for 2 minutes add tamarind puree sugar sh sauce peanut butter and coconut milk bring to a simmer reduce heat to medium simmer stirring occasionally for 4 to 5 minutes or until sauce thickens
• arrange salad leaves potato tomato onion herbs bean sprouts and cucumber on a large platter slice beef place on top of salad drizzle with tamarind sauce and sprinkle with peanuts serve

Nutritions of Thai Massaman Beef Salad Recipe

calories: 556 153 calories
calories: 25 4 grams fat
calories: 7 7 grams saturated fat
calories: 37 2 grams carbohydrates
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calories: 40 grams protein
calories: 90 milligrams cholesterol
calories: 1361 milligrams sodium
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