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Step 4: Add the massaman curry paste to the wok. Stir and cook until oil starts appearing on the surface. Step 5: Now, pour in the remaining coconut milk along with the reserved braised beef and liquid. Add the carrots, onions, potatoes, cinnamon stick, star anise, palm sugar, salt, tamarind paste, and fish sauce.

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Step 1. Remove the stems and seeds of the dried chilis. Soak in warm water for 15-20 minutes or until soft. Save the water later in the food processor to help turn the blades. Step 2. Toast the dry spices, cardamon, cloves, cumin, coriander seeds, and white peppercorn on medium heat until fragrant for 2-3 minutes.

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Instructions. Coat beef in 1 tablespoon of oil and massaman curry paste. Stir well and set aside. In a large pot, heat the remaining oil over medium heat. Stir-fry the cardamom, cinnamon and star anise for 40 seconds. Add the whole shallots and fry until golden brown. Add the beef and brown for 1-2 minutes.

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Stir in curry paste; cook and stir for about 2-3 minutes. This is strong, make sure your windows are open and a fan is blowing. Add 1 can coconut milk and stir until well blended. Add ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire. Bring to a boil. Add onion and chicken.

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Pour in the rest of the coconut milk, followed by the palm sugar, tamarind paste, and salt. Simmer the curry. Let the curry simmer about 30 minutes on low heat until the chicken is tender. If the sauce thickens too much, add approximately 100 ml or 3.4 fl oz, stirring gently. Add potatoes and onions.

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Braise the Beef. Turn the oven to 325º and place a medium dutch oven (with a lid) on the stove top on medium heat. Heat the coconut oil in the dutch oven for a minute or two then add the curry paste and stir fry until fragrant. Add the beef cubes, stir around to coat evenly in the curry paste and brown slightly.

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Stir in massaman curry paste and cook, stirring occasionally for about 2 to 3 minutes until it starts to smell aromatic. Add 1 can coconut milk and stir until well blended. Stir in minced ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire and heat until it comes to a boil.

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While the beef is simmering, wash, peel and chop the potatoes into 2-3cm pieces, peel the shallots and split them in half. Set aside. Next, uncover the curry and remove and discard the black cardamom pods and cinnamon stick. Follow by adding the rest of the coconut milk, potatoes, curry paste, fish sauce, tamarind water and palm sugar to the pot.

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Step 1. Prepare the curry paste: Heat a small pan over medium heat. Add the cardamom pods, coriander, cumin, cinnamon and cloves. Swirl the pan around, or toss the spices with a wooden spoon, and gently toast until fragrant, about 1 minute, taking care not to burn the spices. Transfer to a small bowl to cool, then place in a spice grinder or a.

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Cook 2 minutes while mixing. 2 tablespoon oil, 5 tablespoon Massaman curry paste*, 1 teaspoon chopped garlic, 1 teaspoon chopped ginger. Add coconut milk and water. Mix and bring to a simmer. Simmer and keep mixing until the curry paste is dissolved. 2 (14 oz) cans coconut milk, 1 cup water. Add peanuts and chicken and stir once.

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In a Dutch oven or similar large, deep skillet, heat the oil over medium heat. Once it is hot and shimmering, add curry paste, onion, garlic, ginger, cumin, coriander, and cinnamon. Cook, stirring constantly, until the paste darkens and the spices smell ultra fragrant, 2 to 3 minutes.

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Instructions. Stir together massaman curry paste and ½ can of coconut milk and cook in Saute mode until mixture is bubbly, about two minutes. Press Cancel to turn off Instant Pot. Stir in beef, remaining coconut milk, water, tamarind paste, fish sauce, and brown sugar.

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Preheat the oven to 275 degrees F. Layer the vegetables and the meat into the Dutch oven in this order: potatoes, beef, onions, bell pepper. Using a small bowl, stir the curry paste into part of the coconut milk to dissolve it. Add more coconut milk and stir. Pour over the meat and vegetables.

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Sauté 2 minutes, stirring frequently. Turn down heat if browning too quickly. Add whole cumin and coriander seeds (or powder) and sauté for another 1-2 minutes, stirring frequently. Then add red curry paste and stir to combine. Cook for 1 minute more. Add potatoes and carrots and stir to coat. Cook for 2 minutes.

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1. Sauté vegetables. Heat oil in a large pot, add onion and sauté, add the carrots and potatoes. and cook for a minute or two. 2. Add chicken and curry paste, ginger and garlic. 3. Saute for a few minutes, and then stir in coconut milk. 4. Simmer the sauce until the chicken and potatoes are cooked through.