Thai massaman pork salad recipe

Thai massaman pork salad recipe


Thai massaman pork salad recipe

The ingredient of Thai massaman pork salad recipe

  1. 1/four cup massaman curry paste
  2. 2cm piece clean ginger, finely grated
  3. 2 garlic cloves, crushed
  4. half lemongrass stalk, white part only, very finely chopped
  5. 600g beef rump steak, trimmed
  6. 2 tablespoons candy chilli sauce
  7. 2 tablespoons white vinegar
  8. three toddler cucumbers, thinly sliced into rounds
  9. 400g chat potatoes
  10. 1 tablespoon peanut oil
  11. 2 teaspoons tamarind puree
  12. 2 teaspoons brown sugar
  13. 2 teaspoons fish sauce
  14. 2 teaspoons crunchy peanut butter
  15. 270ml can mild coconut milk
  16. 120g mixed salad leaves
  17. 200g tomato medley, sliced
  18. 1 small purple onion, thinly sliced into rounds
  19. half cup sparkling coriander leaves
  20. 1/3 cup clean Thai basil leaves
  21. 1/four cup clean mint leaves
  22. 1 cup bean sprouts, trimmed
  23. 1/four cup kind of chopped roasted peanuts

The instruction how to make Thai massaman pork salad recipe

  1. Combine 2 tablespoons curry paste with 1 tablespoon water, ginger, garlic and lemongrass. Place red meat in a shallow glass or ceramic dish. Rub all over with paste aggregate. Cover. Refrigerate for 3 hours or overnight.
  2. Meanwhile, integrate chilli sauce and vinegar in a glass bowl. Add cucumber. Season. Cover. Set aside for 2 hours.
  3. Place potatoes in a big saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Boil for 10 to 12 mins or till simply soft. Drain. Cool for 15 mins. Slice thickly. Drizzle with peanut oil. Season with salt and pepper.
  4. Heat a huge chargrill pan on medium-high warmness. 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 aspect, for medium, or until cooked on your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to relaxation.
  5. Meanwhile, prepare dinner remaining curry paste in a small saucepan over medium-excessive heat for 2 minutes. Add tamarind puree, sugar, sh sauce, peanut butter and coconut milk. Bring to a simmer. Reduce warmth to medium. Simmer, stirring sometimes, for four to 5 mins or until sauce thickens.
  6. Arrange salad leaves, potato, tomato, onion, herbs, bean sprouts and cucumber on a big platter. Slice beef. Place on top of salad. Drizzle with tamarind sauce and sprinkle with peanuts. Serve.

Nutritions of Thai massaman pork salad recipe

fatContent: 556.153 calories
saturatedFatContent: 25.4 grams fat
carbohydrateContent: 7.7 grams saturated fat
sugarContent: 37.2 grams carbohydrates
cholesterolContent: 40 grams protein
sodiumContent: 90 milligrams cholesterol


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