Massaman beef curry (แกงมัสมั่นเนื้อ), the famous Thai beef curry with potatoes. Many people think this dish would be really hard to make, but let me show you an easier version that is still more than satisfactory.
This how I like to cook it, and I might just say it is better than the dishes you get as take away from some restaurants.
Continue reading “Massaman beef curry”
I love Australian beef, however it took me a while to learn which meat cut goes best with which cooking method, as Thailand and Australia have different cuts. I remember when shopping with my husband he told me to look at the price, as the more you pay generally the better quality meat you will get. This meant that I usually I bought steak such as scotch fillet, eye fillet for grilling and gravy beef to make Thai mussaman curry.
Continue reading “Thai fried beef crispy fried garlic (เนื้อทอดกระเทียม) “
Talking about Thai food, I bet that many people will think about curry before other dishes. I’m not a big fan of curry, mostly I make it for others.
Here are the curries that I have made in my kitchen! I haven’t put up the recipe at this stage but I will do it for sure.
The first dish is “Mussaman Beef”. This famous Thai curry is rich and full of flavour. It is a Thai Muslim food that has become the most famous Thai food ahead of “Pad Thai”.
I like to cook this dish when I get western visitors, they really love it. The best result is to cook it a day ahead.
The second dish is “Chicken with pineapple yellow curry”. If you love pineapple I bet you will love this dish. In Thai cuisine there are many menus that use fruit in the savoury dishes. The taste of sweet and sour from pineapple makes the dish very interesting.
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I’m not into alcohol and I’ve never cooked with alcohol before, but when I saw the pictures accompanying the slow braised beef cheeks recipe from the Good Food website I couldn’t resist trying it. I didn’t follow all of the recipe though, I just adapted it and did it my way.
Continue reading “Slow-braised Gravy Beef in Red wine”