MASSAMAN CURRY BEEF

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MASSAMAN CURRY took the first place on CNN Best Food Of The World in 2011 “Emphatically the king of curries, and perhaps the king of all foods. Spicy, coconutty, sweet and savory, its combination of flavors has more personality than a Thai election.

Even the packet sauce you buy from the supermarket can make the most delinquent of cooks look like a Michelin potential. Thankfully, someone invented rice, with which diners can mop up the last drizzles of curry sauce.

“The Land of Smiles” isn’t just a marketing catch-line. It’s a result of being born in a land where the world’s most delicious food is sold on nearly every street corner.”

This is also one of my favorite dishes of all time, this curry has many characteristics of Southern Thai cooking. The sweet flavours and spices dominate, even though the curry is moderately hot. It also has a sour taste from the tamarind. This dish is one of the few Thai dishes with potatoes and peanuts.

massaman curry paste

INGREDIENTS  – SERVES 4

  • 2 pieces of cinnamon stick
  • 10 cardamom  sees
  • 5 cloves
  • 2 tablespoons vegetable oil
  • 2 heaps tablespoon of store bought massaman curry
  • 800 g gravy beef or rump steak, cut into 5 cm cubes. I used mixture of both type of beefs
  • 410 ml can coconut milk
  • 250 ml (1 cup)beef stock
  • 2-3 potatoes cut into 2.5 cm pieces
  • 2 cm (3/4 inch) piece of ginger, shredded
  • 4 tablespoons fish sauce
  • 4 tablespoons palm sugar
  • 110 g (2/3 cup) ready made roasted salted peanut, no skin please
  • 5 tablespoons tamarind puree

 

TO MAKE YOUR CURRY

DRY-FRY the cinnamon stick, cardamom seeds and cloves in a large pot or wok over low heat. Stir all the ingredients around for 2-3 minutes or until fragrant. Remove from the pan and set aside.

HEAT the oil in the same pot or wok, turn heat up to medium heat and stir-fry the massaman curry paste for 2-3 minutes or until fragrant.

ADD the beef to pot and stir for 5 minutes. add the coconut milk, stock, ginger, fish sauce, palm sugar, three=quarters of the roasted peanuts, tamarind puree and the dry-fried spices. Stir and mix everything evenly.

ADD potatoes, bring to boil then reduced heat to low and gently simmer for 60 minutes until the meat is tender and the potatoes are cooked.

TASTE, then adjust the seasoning with sugar or fish sauce if necessary.

 

TO SERVE YOUR CURRY

SPOON into a serving bowl and garnish with the rest of the roasted peanuts.

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