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!
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
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.