Massaman Curry

Post Soundtrack: Carmencita by Devandra Banhart

My boyfriend just came back from a one month stay in Europe, a little bit tubbier due to the heavy European food he has been eating.  He has asked to only eat Thai and Asian food for a while.

Yesterday I made one of my favorite curries, the massaman curry.  It’s a great “introduction” curry if you are serving people who might not be brave with spices and Asian food.  It has very earthy flavour to it as well as potatoes which really sweetens up the curry.

Some of the ingredients here like palm sugar and the tamarin sauce you probably have to get in your local Asian food store, but you can skip it and use sugar instead.

Like all curries, this really taste best the day after or made several hours ahead. I give it 2 hours to simmer on low heat.  Also you need to make sure you break down the coconut milk so it creates that oily surface in the curry.

  • 2 tablespoons curry paste (depending how spicy you want it)
  • 1 1/2 cup coconut milk
  • 500 gram of knuckle steak diced into cubes (can also use chicken or pork)
  • 1 cup white potatoes diced
  • 1 cup diced onions (not too small)
  • 4 cardamom pods
  • 1/4 cup roasted peanuts
  • 1 tablespoon palm sugar (or sugar)
  • 2 anise star seed
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 tablespoons fish sauce (taste for more)
  • 3 tablespoons tamarind sauce (taste for more or less)

1. Heat up the half of the coconut milk, bring to a boil. Let it simmer for 3 minutes, you want to see the surface change into a bit more oily.

2. Add the curry paste, stir and let it simmer together for 3 minutes.

3. Add the beef and marinade well together. Add onions and potatoes, stir for about a minute.

4. Add all the cardamom pods, bay leaves, cinnamon stick and anise star then pour in the remaining of the coconut milk.

5.Bring to a simmer and add the fish sauce and palm sugar.

6. Let it simmer for about 15-20 minutes on higher heat then bring the heat down to lowest heat. put on a lid and now let it really simmer for 1 hour preferably up to 2 hours.

Serve with rice or roti.

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This entry was posted in Dinner, Meat, Thai and tagged , , , . Bookmark the permalink.

2 Responses to Massaman Curry

  1. miss*H says:

    I LOVE massaman curry. When I’m in Thailand i pretty much live off of it. I like to add in some sweet potatoe with the regular potatoe for an extra bit of texture and sweetness instead of adding as much sugar.

  2. kingoftort says:

    I miss Thai food already!!! Gotta be served with rice 🙂

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