Name: Thai massaman beef salad recipe
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 1
Ingredients: 87.50 gm 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; 44.00 gm sweet chilli sauce; 40.00 ml white vinegar; 3 baby cucumbers, thinly sliced into rounds; 400g chat potatoes; 18.20 gm peanut oil; 2 tsp tamarind puree; 8.00 gm brown sugar; 12.20 gm fish sauce; 10.40 gm crunchy peanut butter; 270ml can light coconut milk; 120g mixed salad leaves; 200g tomato medley, sliced; 1 small red onion, thinly sliced into rounds; 125.00 ml fresh coriander leaves; 82.50 ml fresh Thai basil leaves; 62.50 ml fresh mint leaves; 250.00 ml bean sprouts, trimmed; 62.50 ml roughly chopped roasted peanuts

Thai massaman beef salad recipe

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Prep Time:
25 minutes

Cook Time:
35 minutes

Total Time:
60 minutes

Turn Thai massaman curry flavors into a vibrant beef salad, ideal for hosting guests.

Ingredients:

87.50 gm 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
44.00 gm sweet chilli sauce
40.00 ml white vinegar
3 baby cucumbers, thinly sliced into rounds
400g chat potatoes
18.20 gm peanut oil
2 tsp tamarind puree
8.00 gm brown sugar
12.20 gm fish sauce
10.40 gm crunchy peanut butter
270ml can light coconut milk
120g mixed salad leaves
200g tomato medley, sliced
1 small red onion, thinly sliced into rounds
125.00 ml fresh coriander leaves
82.50 ml fresh Thai basil leaves
62.50 ml fresh mint leaves
250.00 ml bean sprouts, trimmed
62.50 ml roughly chopped roasted peanuts

Instructions:

Mix 2 tablespoons of curry paste with 1 tablespoon of water, ginger, garlic, and lemongrass. Place beef in a shallow glass or ceramic dish and coat it evenly with the paste mixture. Cover and refrigerate for 3 hours or overnight.
In a glass bowl, mix together chili sauce and vinegar. Add cucumber, season to taste, cover, and let it marinate for 2 hours.
In a large saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce to medium heat and boil for 10 to 12 minutes until just tender. Drain and allow to cool for 15 minutes. Slice thickly and drizzle with peanut oil. Season with salt and pepper.
Preheat a large chargrill pan over medium-high heat. Cook potato slices in batches for 2 to 3 minutes until nicely charred. Transfer to a plate. Cook steak for 3 to 4 minutes on each side for medium doneness. Rest covered with foil for 5 minutes before serving.
In a small saucepan over medium-high heat, sauté the remaining curry paste for 2 minutes. Stir in tamarind puree, sugar, fish sauce, peanut butter, and coconut milk. Simmer over medium heat, stirring occasionally, until the sauce thickens, about 4 to 5 minutes.
Lay out salad leaves, potato, tomato, onion, herbs, bean sprouts, and cucumber on a large platter. Slice beef and place on top of the salad. Drizzle with tamarind sauce and sprinkle with peanuts. Serve.

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