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Thai Massaman Curry with Son-in-Law Eggs
  • Thai Massaman Curry with Son-in-Law Eggs
  • Thai Massaman Curry with Son-in-Law Eggs
  • Thai Massaman Curry with Son-in-Law Eggs
  • Thai Massaman Curry with Son-in-Law Eggs
Thai Massaman Curry with Son-in-Law Eggs

Thai Massaman Curry with Son-in-Law Eggs
£9.00

An aromatic and richly spiced curry from Thailand...
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Details

Prep: 50 mins

Cook: 2 hours

Serves: 4

Effort: Medium effort

Origin: Thailand
Shopping list
  • 500g diced beef, or use 1 aubergine - cut into large pieces and 300g whole button mushrooms for a veg version
  • 500g new potatoes
  • 4 pak choi or 1 Chinese leaf cabbage
  • 400g shallots or 2 large red onions
  • 4 cloves of garlic
  • Fresh ginger
  • 1 red chilli
  • 10g bunch of coriander
  • 1 cucumber
  • 2 limes
  • 4 eggs (any size)
  • 400ml coconut milk (full fat is best)
  • 70g peanuts
  • 60ml fish or soy sauce (any type)
  • 50g sugar
  • Oil for frying (sunflower or vegetable oil is best)
  • Rice for 4 to serve
Spices included

Tamarind Sauce Spices: tamarind powder (tamarind, starch), amchur, garlic, galangal, Kashmiri chilli, smoked paprika
Nam Prik Spices: red bell pepper, chilli, white pepper, garlic, onion, coriander
Whole Spices: cassia, lime, lemongrass
Pak Choi Blend: ginger, garlic, coriander
Salad Spices: mild chilli flakes (chilli flakes, sunflower oil, salt), ginger, garlic, amchur
Curry Spices: coriander, tamarind powder (tamarind, starch), cumin, white pepper, cloves, mace, cassia, chilli, green cardamon, galangal, lemongrass, lime leaf, black cardamon

Allergens are listed in CAPITALS. May contain CELERY, MUSTARD and SESAME. 

Store in a cool, dry place.

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