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Massaman beef skewers
Massaman beef skewers
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Savor the tasty combination of grilled mince, potatoes, zesty dressing, and creamy coconut sauce.
Ingredients:
  • 1kg beef mince
  • 4 green onions, thinly sliced
  • 1 large carrot, coarsely grated
  • 1 zucchini, coarsely grated
  • 2 garlic cloves, crushed
  • 1 egg, lightly beaten
  • 50.00 gm almond meal
  • 87.50 gm massaman curry paste
  • 125.00 ml fresh coriander leaves and stalks, finely chopped
  • 3cm piece fresh ginger, peeled, finely grated
  • 750g chat potatoes
  • 125.00 ml salted roasted peanuts, finely chopped
  • 3 green onions, thinly sliced
  • 189.38 gm coconut cream
  • 42.00 gm lemon juice
  • 24.40 gm fish sauce
  • 20.00 gm caster sugar
  • 1 tsp finely grated lime rind
  • 42.00 gm lime juice
  • 18.20 gm peanut oil
  • 125.00 ml fresh coriander leaves, extra, to serve
  • 1 long red chilli, thinly sliced diagonally, to serve
Instructions:
  • Combine all ingredients in a large bowl. Season with salt and pepper, then set aside half for another use as indicated in the notes. Cover the bowl with plastic wrap.
  • Mix mince, curry paste, coriander, and ginger in a bowl. Divide into 12 equal portions and shape each into an 8cm long thick sausage. Thread each sausage onto a skewer, ensuring they are secure.
  • Heat a large chargrill pan over low heat. Cook skewers, turning occasionally, for 10 to 12 minutes until browned and fully cooked.
  • Place the potatoes in a large saucepan, cover with cold water, and bring to a boil. Boil for 8 to 10 minutes until just tender. Drain and let cool for 5 minutes. Cut into quarters and transfer to a large heatproof bowl. Add half of the peanuts and green onion, toss to combine, and set aside.
  • In a small saucepan, warm coconut cream over medium heat. Stir in lemon juice, fish sauce, and sugar. Lower the heat and let it simmer gently for 2 minutes until heated through. Remove from heat and stir in the rest of the peanuts.
  • Combine lime rind, lime juice, and oil in a small bowl, whisking until well mixed. Drizzle the dressing over the potatoes, add coriander, and gently toss to combine. Serve the skewers with chili, coconut sauce, and potato salad.

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