12 metal or pre-soaked bamboo skewers, chargrill pan
Basic mince recipe
1 kg beef mince
4 green onions, thinly sliced
1 large carrot, coarsely grated
1 zucchini, coarsely grated
2 garlic cloves, crushed
1 egg, lightly beaten
60 g almond meal
3 tbs massaman curry paste
½ bunch fresh coriander leaves and stalks, finely chopped
3 cm piece fresh ginger, peeled, finely grated
750 g chat potatoes
60 g salted roasted peanuts, finely chopped
3 green onions, thinly sliced
100 ml coconut cream
2 tbs lemon juice
1 tbs fish sauce
1 tbs caster sugar
1 tsp finely grated lime rind
2 tbs lime juice
1 tbs peanut oil
fresh coriander leaves, for serving
1 long red chili, thinly sliced diagonally, for serving
One of our favorite Currys is the Massaman Curry. In this new recipe we used the Massaman flavor to make some super delicious Skewers. A special meal for some special moments. It´s a bit work and tricky but it is worth it to take the time. You will like it!
To make Basic mince mixture; Combine all ingredients in a large bowl. Season with salt and pepper.
Set aside 1/2 for another use. Cover with plastic wrap.
Combine mince mixture, curry paste, coriander and ginger in a bowl. Divide into 12 equal portions.
Shape each portion into an 8cm long thick sausage. Thread onto 12 skewers, firmly shaping to secure.
Preheat a large chargrill pan over a low heat. Chargrill skewers, turning occasionally, for 10 to 12 minutes or until browned and cooked through.
Meanwhile, place potatoes in a large saucepan. Cover with cold water. Bring to the boil.
Boil for 8 to 10 minutes or until just tender. Drain. Stand for 5 minutes or until cool enough to handle.
Cut into quarters. Transfer to a large heatproof bowl. Add 1/2 the peanuts and green onion. Toss to combine. Set aside.
Heat coconut cream in a small saucepan over medium heat.
Stir in lemon juice, fish sauce and sugar. Reduce heat to low. Bring to a simmer.
Simmer gently, stirring, for 2 minutes or until heated through. Remove from heat. Stir in remaining peanuts.
Whisk lime rind, lime juice and oil in a small bowl.
Drizzle over potatoes. Add coriander. Toss gently to combine.
Serve skewers with chili, coconut sauce and potato salad.