Best meat to use in Massaman Curry?

Question

Hey guys. Just wondering if anyone can suggest what the best type of beef to use is in a thai massaman curry. Thanks!

Answer 1

Get a London Broil. Less expensive, little fat and large. Will cook well and be very tender. Cheaper than stew meat and better quality meat and you can cut it up into any size that you want. I always use it for stew for example.

Answer 2

Best Meat For Massaman Curry

Answer 3

Please notice that Thai cooking makes use of the entire coriander plant: leaves, stems & roots. Leaving out the roots makes a distinction. eco-friendly curry's colour in particular comes from eco-friendly chillies & the coriander. by using ways, do no longer underestimate the spiciness of real eco-friendly curry, it is as warm or warmer than crimson curry. some notes/education to big fats Cat's curry paste recipe, for those unfamiliar with Asian factors or cooking curries: - lemon grass: use in trouble-free terms the backside white thick element & discard the preliminary outer few layers. - dry fry or roast the coriander seeds to launch the fragrance, earlier pounding. - fish sauce is particularly salty, adjust to style. Soy sauce isn't a reliable replace, the style is particularly distinctive. - for sugar, opt to apply dark brown sugar or coconut palm sugar (gula melaka) for further flavour. - In SE Asia, the hotter chillies are the smaller ones usual as fowl's eye chilli (chilli padi). Use those if obtainable and you decide on a actual kick. - wide-spread ginger isn't another to galangal, additionally usual as blue ginger. - advise to bypass the dark soy sauce, it rather is going to alter the flavour thoroughly and real curries do no longer use soy sauce. - advise to apply some shallots (small pink onions) for further fragrance. - coconut milk should not be further to the uncooked curry paste, you will no longer be waiting to keep the paste very long with coconut milk. If available, use a mortar & pestle to pound the factors rather of a nutrition processor. Pounding releases the flavours greater powerful than the shredding action of metallic blades. Fry the paste in some oil for a minimum of a jiffy till the fragrance is released (v. significant), then meat is further & fried. upload skinny coconut milk first, as quickly as boiling element is reached on the instant turn down warmth to simmer curry. prolonged boiling reasons coconut milk to chop up and consequently the curry will turn rancid. advise to function greater desirable lemon grass, kaffir lime leaves, basil leaves during the simmering era. do no longer cover the pot tightly whilst cooking curries, it rather is going to reason the curry to boil. upload some thick coconut milk in direction of end of cooking. different than curries, you need to use the paste to marinade meats or seafood. the version in SE Asian (Thai, Malaysian, Indonesian) curries is using sparkling herbs & spices for the curry paste, while Indian curries (eg. korma, vindaloo) makes use of dried stuff or powders.

Answer 4

i think you could use stewing beef if you were not

Answer 5

use a chuck roast or stew meat.
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