Beef Massaman Curry
Massaman curry is a unique type of curry, it is more like an Indian curry using mainly dried spices for seasoning. This curry is considered to be rather mild as the heat of the chilies are mellowed with the addition of the dried spices, coconut milk, onions, potatoes and peanuts.
This is a mild dish depending on quantity of paste used.
- beef - 500g
- whole raw peanuts - 3 tablespoons
- water - 4 cups
- potato - 1 medium-sized, cut into 2cm cubes
- cooking oil - 1 tablespoon (soybean, peanut, or corn oil)
- massaman curry paste - 3-4 tablespoons
- coconut milk - 2 cups
- Thai cardamom seeds - 6, cracked and dry roasted
- cinnamon stick - 2.5cm, dry roasted
- Thai fish sauce - 2 tablespoons
- palm sugar - 1 tablespoon
- tamarind water - 2 tablespoons
- large white onion - 1/4, cut into pieces
- Open the coconut milk and scoop the thick coconut cream from the top and set aside.
- Bring the 4 cup of water, beef and peanuts to boil, skimming the scum from the surface for about 5 minutes. Lower heat to medium and continue to cook at a low boil uncovered, for approximately one hour. Remove from the heat and set aside.
- Separately, bring the potatoes to boil in enough water to cover for approximately 20 minutes until just slightly under-cooked (al dente). Drain and discard the potato water . Set the potatoes aside.
- Heat oil in a large wok over medium heat, add the curry paste and cook briefly until fragrant. Add the reserved coconut cream and fry until it begins to separate, stirring constantly. Add the boiled beef and peanuts in its broth and remainder of coconut milk, fish sauce, palm sugar, tamarind, cinnamon stick, potatoes and onion. Bring to a boil. Reduce heat to low and cook 10 minutes.
- Adjust seasoning with fish sauce, palm sugar and tamarind water to taste. Massaman curry should be slightly sweet with a very subtle sour note from the tamarind. Serve with pickled ginger or cucumber relish as condiments.