Masaman Curry
"An Indian influenced Thai curry with very complex flavors."
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 2 medium potatoes
- 1⁄2 lb stewing beef
- 1 large white onion
- 1⁄2 cup coconut milk
- 1 tablespoon masaman curry paste
- 1⁄2 cup water
- 1⁄8 teaspoon ground cardamom
- 2 bay leaves
- 2 tablespoons sugar
- 1 tablespoon tamarind pulp
- 1 cinnamon stick
- 2 teaspoons salt
- 1⁄4 cup peanuts
directions
- Peel and cut up potatoes into big chunks, 1" x 1" x 1".
- Cut up beef and onion into the same size. You can substitute chicken or lamb for beef, if you like.
- Heat coconut milk and masaman curry paste in a pot over medium to low heat and stir. Break up the paste and mix well with coconut milk. Stir constantly to keep the mixture from sticking.
- When you see the red oil bubbling up (about 5 minutes), add the meat and stir to cover the meat with curry. Add half a cup of water or enough to cover all the meat.
- Add the rest of the ingredients, except for potatoes, onions and peanuts.
- Stew for 1/2 hour or until beef is getting tender.
- Add potatoes, onions and peanuts.
- Let simmer for 20 minutes more. The liquid should be reduced and you should be able to see some chunks. But, if the liquid is very low, add more water.
- Serve hot with "Cold Cucumber in Vinegar", which is: 1/3 cup water, 1/3 cup vinegar, 1/4 cup sugar, 2 shallots (thinly sliced), 1 cucumber (quartered and thinly sliced), 1 long hot pepper (sliced), all tossed together, and chilled.
- However, if you're not up for making this quick little salad, just serve over rice, or eat it by itself.
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Reviews
-
This makes very tasty curry, that is quite different from other kinds of Thai curry I have eaten. I considered making the curry paste, but in the end, used ready made paste from a Thai source. I did cook the potatoes separately, because the kind of potatoes I had tend to turn to mush easily. I had a block of tamarind pulp, and I cut off about 1 tablespoonful, chopped it coarsely and soaked it in about 3 tablespoons warm water. When I wanted to use it, I mashed it together and took 1 tablespoon fruit puree. (I have never used tamarind before, so do not know if this is the usual way to use it.) I also substituted 1 tablespoon coconut sugar for the 2 tablespoons sugar listed, and some fish sauce for the salt. I also used 1 whole cardamom pod, bruised, for the ground cardamom, and only about 1/3 of a cinnamon stick. Thank you very much for posting this recipe. I made beef curry this time, and am looking forward to trying it with chicken. -
Delicious flavor! Subsituted tamarind pulp for lime juice and some brown sugar.
Tweaks
-
This makes very tasty curry, that is quite different from other kinds of Thai curry I have eaten. I considered making the curry paste, but in the end, used ready made paste from a Thai source. I did cook the potatoes separately, because the kind of potatoes I had tend to turn to mush easily. I had a block of tamarind pulp, and I cut off about 1 tablespoonful, chopped it coarsely and soaked it in about 3 tablespoons warm water. When I wanted to use it, I mashed it together and took 1 tablespoon fruit puree. (I have never used tamarind before, so do not know if this is the usual way to use it.) I also substituted 1 tablespoon coconut sugar for the 2 tablespoons sugar listed, and some fish sauce for the salt. I also used 1 whole cardamom pod, bruised, for the ground cardamom, and only about 1/3 of a cinnamon stick. Thank you very much for posting this recipe. I made beef curry this time, and am looking forward to trying it with chicken.
